Cauliflower, capsicum, and chickpea curry
vegan | prep + cook time 40 minutes | serves 4 This curry is so simple to make and packs a punch when it comes to flavour. It also scores high in the nutritional stakes thanks to handfuls of fresh vegetables and chickpeas, high in plant-based protein. Serve with steamed jasmine rice. 2 tbsp olive oil 1 medium onion (150g), thickly sliced 1 large red capsicum (pepper) (350g), thickly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 small fresh red Thai chillies, finely chopped 1 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp ground cardamom 1 ⁄ 4 tsp ground fennel 1 small cauliflower (1kg), trimmed, thickly sliced 400g can chopped tomatoes 400ml can coconut cream 1 cup (250ml) vegetable stock 1 tbsp tomato paste 175g chopped green kale 400g can chickpeas, drained, rinsed 1 ⁄ 2 cup (4g) loosely packed small fresh mint leaves 1 Heat the olive oil in a large saucepan over a medium-high heat; cook the onion, capsicum, garlic, ginger, and chilli, stirring, for 5 minute...