75ml vegetable oil
75g garlic and ginger purée (50:50)
90g sugar
75g coconut flour
8 green cardamom pods, lightly bruised
75g Essential Cuisine Korma Seasoning
25g sweet paprika
1.2kg Solina Curry Onion Sauce
750g pre-cooked cauliflower
750g tinned cooked chickpeas
300ml coconut milk
10g garam masala
Fresh coriander to garnish
1. Add the oil to a large saucepan over a medium heat. Add the garlic and ginger purée, sugar, coconut flour, cardamom pods, EC Korma Seasoning and sweet paprika. Fry for 30 seconds.
2. Add the Curry Onion Sauce, cooked cauliflower and chickpeas. Bring to the boil, then simmer for 10 minutes then season to taste.
3. To finish the curry, add the coconut milk and garam masala.
4. Garnish with the coriander and serve.