Cauliflower and Chickpea Curry

Today is a good day for a meatless meal. Let’s make this Cauliflower and Chickpea Curry. It’s packed with flavour and comes together in no time!

Ingredients:

🍛2 ½ tbsp Gourmet Tomato Soup
🍛2 scoops ( 26 g) Formula 1 Savoury Shake Mix Mushroom and Herb Flavoured
🍛2 tbsp oil (coconut oil if you have)
🍛½ white onion, finely chopped
🍛2 cloves garlic, finely chopped
🍛60 g red curry paste
🍛1 tsp ground turmeric
🍛1 lemongrass stalk, halved
🍛1 tin coconut milk
🍛1 tsp soy sauce
🍛150 g cauliflower
🍛1 tin cooked chickpeas, drained and rinsed

Instructions:

Heat a large pot over medium heat.

Add the coconut oil, onion, garlic, ginger and cook for 4-5 minutes

Add the curry paste, Gourmet Tomato Soup, Formula 1 Savoury Shake Mix, turmeric and lemongrass and cook for a further 2 minutes.

Add the coconut milk and soy sauce, and stir through.

Add the cauliflower and chickpeas and stir through.

Cook until the cauliflower is just soft.

Serve with white jasmine rice and top with fresh coriander, lime juice, spring onion, sprouts, and basil if desired.

Serves 4

Products used in this recipe: