Adapted from an original recipe from Sarah Brown
2 Onions 1-2 Chillies 1 Tbsp cumin powder 1 Tbsp coriander powder 4 Tbsp oil (olive or sunflower) 400g can tomatoes 1 Can chickpeas (or 250g cooked chickpeas) 1/2 cauliflower broken into small florets. 250 ml vegan veg stock 2 Tbsp chopped fresh coriander Lemon juice to taste (1/2 - 1 lemon) Salt and pepper
1. Place onions chillies, 1/2 - 1 tsp salt, pepper, cumin and coriander into food processor and blend with a little water to make a paste.
2. Fry the paste in the oil for about 10 mins on med heat, allow it to brown a little.
3. Add the tomatoes, chickpeas and stock. Bring to the boil and simmer for 10 mins. Add the cauliflower and cook for a further 10-15 mins until cooked.
4. Adjust seasoning if necessary. Add the lemon to taste and coriander just before serving.
Serve this delicious chickpea curry with rice and pickles as a main dish, or as a side dish with any other curries.
I quite often double up the quantities as it keeps really well.