* 1 onion
* 3 garlic cloves crushed
* 1 inch of ginger minced
* 3 tablespoons tomato puree
* 3 bay leaves
* 2 tsp cumin seeds
* 3 garlic cloves chopped
* 1/2 teaspoon turmeric
* 1 cinammon stick
* 1/2 teaspoon chilli flakes
* 1 teaspoon masala
* 500 g cauliflower stalks
* 300 ml water
* 4 tbsp oil
* 1 can chickpeas

Directions

• Blend the onion and puree in a food processor
• Fry off the cauliflower in half the oil over high heat for 3 minutes
• Remove the stems from the pan and reduce the heat to medium
• Add the bay leaves cinammon, bay leaves and cumin to the pan, cook for 2 minutes
• Add the onion tomato mix to the pan and cook for another 5 minutes
• Add the garlic, ginger, turmeric, masala and chilli to the mix and cook for 2 minutes
• Add the remaining 2 tbsp of oil
• Add the cauliflower and the 300 ml of water
• Bring to a simmer and cook until reduced and the cauliflower is getting soft
• Add the chickpeas and cook for 3 minutes