Cauliflower curry with chickpeas

Ingredients for 4 servings:

• some olive oil
• 2 onions
• 2 garlic cloves
• 1 pepper, red
• 1 head of cauliflower
• 1 tbsp turmeric powder
• 1 tbsp curry powder, mild
• 400 ml coconut milk
• 100 ml water
• 1 tbsp vegetable stock powder
• 220 g chickpeas, from the jar (drained weight)
• 200 g sugar snap peas
• 1 large piece(s) of ginger, approx. 5 cm
• some salt and pepper, freshly ground
• ½ lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

With sugar snap peas, fresh ginger and coconut milk

Wash the cauliflower and cut into bite-sized pieces. Finely chop the onions, garlic, and chili peppers and fry them in a little olive oil in a large, deep pan. Briefly fry the curry powder, turmeric powder, and cauliflower, then deglaze with the coconut milk and water. Add the vegetable stock powder and chickpeas and cook everything over low heat for 5 minutes. Now add the snow peas and grate the ginger into the pan. You can use organic ginger with the skin on. Cook for a few more minutes, until the snow peas are tender and the cauliflower is still firm to the bite. Season to taste with pepper, salt, and lemon juice. This goes well with Indian saffron rice or my quick garlic pizza bread, which can be found in my recipes.