- Firstly, dice your onions and get them frying off in a pan until golden and soft.
- Add all the dry spices and cook off for a minute.
- Then add your lemongrass, sugar, lemon juice and zest, chopped garlic, chopped ginger & chilli.
- Add 200 ml water and add chopped cauliflower and chickpeas into the mixture. Put a lid on and let the cauliflower cook through. Approx 10 mins.
- Add the coconut cream, stir through and cook for another minute or two.
- Season to taste.