Vegetarian Cauliflower Curry with Chickpeas and Peas

01Method

1. 1

   Warm the oil in a large pot and cook the finely sliced shallot until golden brown.

2. 2

   Stir in the minced garlic, ginger, and chilli pepper, then cook for about 2 minutes. Add the sliced lemongrass and curry powder, stirring frequently until aromatic, about 1 minute more.

3. 3

   Add the cauliflower florets, then pour in the stock and coconut milk. Season with salt and pepper, cover, and simmer for 15 minutes.

4. 4

   Drain and rinse the chickpeas, then add them to the pot along with the peas. Continue cooking for another 15 minutes.

5. 5

   Adjust the flavor with lime juice and sugar to taste.

6. 6

   Ladle into bowls and garnish with fresh chilli slices, sesame seeds, and cilantro leaves. Serve alongside jasmine rice.