Vegan Cauliflower Curry (Aldi)

Ingredients

• 1 whole cauliflower
• 3 garlic cloves
• 10g piece of fresh ginger, peeled
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tsp curry powder
• 1 whole lemon
• 2 red onions
• 30g cashew nuts
• 30g Blanched almonds
• 400ml coconut milk
• 400g tinned tomatoes, chopped
• 400g chickpeas
• 100g baby spinach leaves
• 1 fresh red chilli (approx. 15g)
• 35ml vegetable oil
• salt and black pepper to taste
• basmati rice (or microwave rice pouches), to serve
• In a wok (or heavy-based saucepan), sauté the onions in the oil for 4 minutes on a low heat.
• Meanwhile peel the onions, cut into halves and thinly slice. Peel and mince the garlic. Grate or finely chop the ginger. Finely chop the chilli along with the seeds.
• Add the nuts to wok and cook for a further minute.
• Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for 1 minute, stirring as you cook.
• Add the coconut milk and the chopped tomatoes to wok, stir in. Grate and juice the lemon. Add the grated lemon rind and juice to the curry sauce.
• Bring the sauce to the boil, season with some salt and plenty of black pepper.
• Cut the cauliflower into eighths and add to the sauce.
• Drain the chickpeas and add to the wok. Gently cook for about 25 minutes until the cauliflower is just cooked and the sauce has thickened.
• Add the spinach leaves, stir through and cook another 5 minutes.
• Garnish with lime wedges, chopped fresh chilli and coriander leaves. Serve alongside cooked basmati rice.