1 Tbsp garam masala
1/2 tsp chilli flakes
1 tin tomatoes
165ml tin coconut milk
Salt
1 tin chickpeas
1/4 kent pumpkin, roasted w chilli & cumin seeds
1/4 cauliflower, riced
1. Heat a little oil in a medium frying pan. Add spices and cook for about 20 seconds.
2. Add tomatoes and simmer for 5 minutes or until the sauce has reduced a little.
3. Stir in chickpeas and coconut milk. Taste and season.
4. Add butternut chunks and bring back to a simmer.
5. Serve on bed of steamed cauliflower rice
1/4 cauliflower, riced
1. Heat a little oil in a medium frying pan. Add spices and cook for about 20 seconds.
2. Add tomatoes and simmer for 5 minutes or until the sauce has reduced a little.
3. Stir in chickpeas and coconut milk. Taste and season.
4. Add butternut chunks and bring back to a simmer.
5. Serve on bed of steamed cauliflower rice
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