Cauliflower Chickpea Curry

Here's one of the kids' favourite vegetarian meals: cauliflower chickpea curry. As much as they enjoy the taste, I think it's more because they get to use their hands with the naan that goes with it. The kids like adding mango chutney, but I like mine with a little more kick, so I add a good dose of Sun Stroke to brighten it up and deliver the heat.

Recipe: 1/2 head cauliflower (chopped into bite-sized pieces), 1 can chickpeas, 1 can coconut milk, 1 large cooking onion, 1 cup chopped bell peppers, 2 cloves garlic, 2 tbsp grated ginger, 1 cup frozen peas, 1 cup basmati or jasmine rice, plus a curry paste (store-bought or your own spice blend).

Soften the onions on low heat for 12–15 minutes, seasoning with salt and pepper. While they cook, get your rice boiling in a separate pot, then reduce to low heat once it reaches a boil. Add the cauliflower, peppers, garlic and ginger, and stir for 2 minutes. Add the coconut milk and curry paste, stirring occasionally for 15 minutes. Once the rice is done, drain and keep warm. Add the peas to the curry 2 minutes before serving.

Serve with naan for scooping, and don't forget your favourite locally sourced hot sauce to taste.