Cauliflower, mushroom and chickpea curry

I was aiming for something like a korma here but without too much sugar and fat.  Serve with rice for bonus amino acid points 🙂

Ingredients

• 1 onion
• 3 cloves garlic
• 1 small cauliflower
• some mushrooms (I used 2 of those giant mushrooms chopped into bits)
• 1 can or packet of ready-to-eat chickpeas
• Oil for frying
• Curry powder mix (I used mild curry powder and added extra cumin)
• Vegetable stock
• Coconut milk
• Agave nectar
• Salt to taste

1. Fry onion and garlic until the onion is kinda see-through
2. Add cauliflower and mushrooms and fry some more
3. Add spices (curry powder mix)
4. Add chickpeas and give it a good stir
5. Add vegetable stock, enough to almost cover, and boil for about 8 minutes (primarily to get the cauliflower softer)
6. Add agave nectar then turn the heat down to a simmer
7. Add coconut milk, not loads, just enough to get it tasting creamy
8. Taste, then add salt and whatever else you like to get it tasting how you want