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 minutes or until the onion softens. Add the spices and cauliflower; cook, stirring, for another 2 minutes.
2 Add the tomatoes, coconut cream, stock, and tomato paste; bring to the boil. Reduce the heat; simmer for 20 minutes. Add the kale and chickpeas; simmer for 10 minutes or until the vegetables are tender. Season with salt and pepper to taste.
3 Serve the bowls of curry sprinkled with mint leaves.

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