Recipe idea of the week! CREAMY BABY POTATO, CAULIFLOWER AND CHICKPEA CURRY. 1 Chopped red onion, half chopped garlic clove, 1tsp grated ginger, 1 Tbsp masala powder, 1 head cauliflower florets, 1 bag boiled baby potatoes, 1 can drained chickpeas, half to 1 can coconut milk, 1tsp tumeric, 1 cup hot water. Fry onion, garlic and spices. Add cauliflower. Gently fry. Add cubed boiled and quartered baby potatoes, milk and hot water. Simmer until thick and creamy. Add chickpeas and pink salt to taste. Serve in bowls or lift your dish by adding a wrap or roti, heated or toasted. Gluten free option if you can.
