Ingredients
1 Tbsp Bunalun Organic Coconut Oil
1 Onion, Diced
1 Thumb Sized Piece Of Ginger, Grated
1 Clove Garlic, Crushed
1 Tsp Turmeric
2 Tbsp Garam Masala
1 Tin Bunalun Organic Coconut Milk
2 Tbsp Bunalun Organic Tomato Purée
2 Handfuls Cauliflower Florets & Leaves, Chopped
250g Mango Chunks, Fresh or Frozen
1 Tin Bunalun Organic Chick Peas, Drained & Rinsed
200g Cherry Tomatoes
1 Handful Coriander Leaves, Chopped
250g Approx. Long Grain Brown or White Basmati Rice
1 Tbsp Nigella Seeds
Salt
-
method
Melt the coconut oil in a wide pan. Add the onion and sauté till soft. Add the ginger, garlic and spices. Stir well. Leave for a minute then add the coconut milk and one tin of water. Add the tomato purée and season with salt. Add the cauliflower florets and leaves followed by the mango and chickpeas. Leave to simmer for 10 minutes then add the tomatoes and simmer for a further 5 minutes. Taste for seasoning and fold through some chopped coriander. Meanwhile cook the rice as per pack instructions. Serve the curry over the rice and scatter with Nigella seeds.
-