Dinner Eater Lunch

Cauliflower & Chickpea Curry

Photo by Buenosia Carol on Pexels.com


Fennel seed
Bay leaf
Curry leaves
Whole chilli
Ginger paste
Lime zest and juice
1 whole Cauliflower
400g chickpeas
Half a tin coconut milk


  1. Roast cauliflower until brown and slightly charred 
  2. Fry off spices and coconut milk, add chickpeas.
  3. Simmer ingredients together.
  4. Add lime zest, juice and coriander leaf towards end of cooking.

Alexis Williams is a writer and a freelance proofreader/editor. She currently lives in Oman with her husband who is a full-time elementary school teacher and photographer/visual artist. Please don't hesitate to visit the About Me & Contact Info page to learn more about Alexis and how to communicate with her directly. Also, don't forget to follow her page!

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