This vegan chickpea and cauliflower curry really is faster to make than ordering a takeaway, and it’s bursting with flavour and richness from the coconut milk. The flavours will improve ...
Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer.
Tiffany Davis is a recipe tester ... while the chickpeas bring a little heft to the dish. Smoked paprika and cumin add a slightly smoky flavor to the sauce, while the coconut milk makes it creamy ...
Using a potato masher or spatula, further crush the remaining chickpeas slightly to release the starchy insides (this will help to thicken the stew). Add the coconut milk and stock to the pot ...
Next, add your chopped tomatoes and stir, followed by your coconut milk and finally your drained chickpeas ... Feast on delicious recipes and eat your way across the island with the best reviews ...