| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 2 tbsp Extra virgin olive oil
- 3 small onions finely chopped
- 5 cloves of garlic crushed
- 3 cm fresh ginger grated
- 1 tsp Ground turmeric
- 1 tsp hot paprika
- 400 g Tin chopped tomatoes
- 2 tbsp White Miso paste
- 1 tsp Tamari
- 400 g Tin of chick peas
- 1 red pepper cut into strips
- 1 small Cauliflower cut into florets
- Handful Chopped Fresh Coriander
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- In a large pan, heat the oil and add the onion and fry for about 5 minutes, stirring frequently. Add the garlic and ginger and cook for a further few minutes. Add the spices and cook for 1 minute more.
- Stir in the chopped tomatoes, miso paste and tamari and cook for 5 minutes, stirring occasionally.
- Mix in the coconut milk, chickpeas and red pepper and simmer for a further 10 minutes.
- Add the cauliflower, and cook for 10 more minutes or until the cauliflower is tender. Season.
- Serve with some steamed vegetables and/or brown rice.