The cauliflower florets are cooked in an rich and aromatic tomato and coconut milk curry to which we added cooked garbanzos (or lentils) for a full and wholesome dish. A great ally to your meal prepping!.
Add the oil then preheat the pan to 300°F/ 150°C (medium).
Add the vegetables to the preheated pan and cook for 4 minutes or until they turn slighlty translucent. Stir frequently.
Add in the spices and cook for 30 seconds, just enough to open up the aromas as they mix with the oils.
Stir in the listed ingredients, then lower the temperature to 235°F/ 115°C (low) and cook the curry for 8 to 10 minutes on until the cauliflower is tender and the sauce has thickened enough to coat the back of a spoon. Stir occasionally.
Stir in the strained cooked garbanzos (or lentils) into the thicken curry sauce and cook for 1 more minute, just enough to warm them up without overcooking.
Turn off the heat and transfer the curry to a serving bowl and enjoy with some steamed rice and naan bread.
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