Nepalese Vegetable Curry

Heat oil in a large saucepan and sauté onion, garlic, and ginger until soft.
Add spices and sauté a further minute. Fold through cauliflower.
Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.
Add peas, chickpeas, coconut milk and season with salt. Heat through and serve with boiled rice.

To add extra flavour to this curry, squeeze some fresh lime juice over the top just before eating.
To make a wholesome wholegrain meal, serve this curry with brown rice. Also great with served with roti or naan bread.

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