A delicious warming vegan dish, lightly spiced and creamy making it ideal as a family meal. Serve with rice or naan bread

Ingredients

1 medium head cauliflower, cut into small florets 1 tbsp melted coconut oil 2 tbsp coconut oil 3 tbsp curry powder 1 tbsp cumin seeds 1 onion, diced 2 cloves garlic, crushed 1tsp root ginger, grated 4 plum tomatoes, deseeded and diced 300ml Rice Dream, original and calcium enriched 1x400g can chickpeas, drained

Method

Preheat the oven to 190°C, gas mark 5. Place the cauliflower in a baking dish and pour over the melted coconut oil and 1tbsp curry powder. Toss well. Bake for 15-20 minutes until lightly golden. Heat the remaining oil in a large pan and add the cumin seeds. Sauté for a minute. Add the onion, garlic, ginger and curry powder and cook for 2-3 minutes. Stir in the tomatoes, rice dream and chickpeas, bring to a boil, lower the heat and simmer for 5 to 10 minutes, until slightly thickened. Stir in the cauliflower and cook for a further 5 minutes. Sprinkle with fresh coriander leaves to serve.

Nutrition

Calories 231kcal Protein 8.6g Carbohydrates 24.7g of which sugars 9.6g Total fat 10.9g of which saturates 6.2g