Vegan Chickpea Curry With Coconut Romanesco

Ingredients

• 1 tbsp ginger (peeled and minced)
• 4 leaves kaffir lime (stem removed and finely chopped)
• 1 stalk of lemongrass (finely chopped, white part only)
• 1/2 red chili (deseeded and finely chopped)
• 2 tsp coconut oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 14 oz coconut milk ((400g))
• 1 head of romanesco (cleaned and broken down into florets)
• 1 cup chickpeas (drained and rinsed)
• 2 tsp soy sauce, gluten-free variety if needed
• TO SERVE:
• rice (cooked )
• lime wedges
• 1/3 cup cilantro ((coriander leaves))

Instructions

1. 1

   Place a medium saucepan over a medium heat.

2. 2

   Add the coconut oil, ginger, kaffir lime leaves, and lemongrass and cook for a 1-2 minutes.

3. 3

   Add the ground cumin and coriander and cook until fragrant before adding the coconut milk, romanesco, soy sauce and chickpeas.

4. 4

   Bring to a boil and reduce heat to low. Cook for 10 to 15 minutes or until the vegetables are fork tender. Taste and adjust the seasoning as necessary.

5. 5

   Serve with rice, a squeeze of lime and cilantro leaves.