Known as Nana’s Nepalese Curry in our house, this tomato curry is mildly flavoured with ginger and masala and is a quick week night dinner.
Makes two serves.
Heat oil in a large saucepan and saute onion, garlic, chilli and ginger until soft. add spices and saute for another minute.
Add the cauliflower and cook for a minute. Add tomatoes and bring to the boil. reduce heat and simmer for ten minutes.
Put the rice on to cook.
Add peas, chickpeas, coconut milk and leave to simmer for ten minutes.
Serve with rice.