handful of fresh coriander, chopped
Cook the noodles as instructed on the packet and drain. Meanwhile, heat the oil in a large pan over a medium heat, add the onion and garlic, and cook for a couple of minutes until soft. Add the curry powder and cook for a minute or so. Add the drained chickpeas and stir to coat. Add the cauliflower, coconut milk and water, then bring to the boil and simmer for 10 minutes, until the cauliflower is tender. To serve, divide the noodles between four deep bowls and top with the curry, then the fresh coriander.
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This recipe has been kindly supplied from The Boat Cookbook by Fiona Sims published by Bloomsbury for more information and to buy a copy please do visit their website
Fiona Sims is a food, drink and travel writer with nearly 20 years experience of writing for the UK’s top newspapers and magazines.
To find out more about Fiona please look on her website.