Serves 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

What You’ll Need:

• 2 Tbsp B-well oil
• ½ white onion, finely chopped
• 2 cloves garlic, finely chopped
• 60 g red curry paste
• 1 tsp ground turmeric
• 1 lemongrass stalk, halved
• 1 tin coconut milk
• 500 ml ginger infused carrot juice
• 1 tsp soy sauce
• 150 g cauliflower
• 1 tin cooked chickpeas, drained and rinsed

For the garnish:

• Limes
• Spring Onion
• Fresh Coriander
• Sprouts
• Basil

How to Make:

1. Heat a large pot over medium heat.
2. Add the coconut oil, onion, garlic, ginger and cook for 4-5 minutes
3. Add the curry paste, turmeric and lemongrass and cook for a further 2 minutes.
4. Add the coconut milk, ginger infused carrot juice and soy sauce, and stir through.
5. Add the cauliflower and chickpeas and stir through.
6. Cook until the cauliflower is just soft.
7. Serve with white jasmine rice and top with fresh coriander, lime juice, spring onion, sprouts, and basil.

Recipe with thanks to our sponsor Rugani Juice

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