INGREDIENTS

1/2 a cauliflower

2 tablespoons of olive oil

1 teaspoon of black mustard seeds

1 teaspoon of turmeric

piece of ginger

2 cloves of garlic

6 spring onions

1 fresh red chilli

big bunch of fresh coriander

2 large tomatoes

1 x 400g (14oz) can lite coconut milk

1 x 400g (14oz) can chickpeas

1 227g can pineapple chunks

1 lemon

1 large cup of basmati rice (300g)

DIRECTIONS

1.) Chop the cauliflower into florets. Cook the rice according to packet instructions.

2.) Add the olive oil to a casserole dish and stir in the mustard seeds and turmeric. Peel the ginger and garlic and chop, along with the spring onions and chilli. Either chop finely or pulse in a blender. Add to the casserole.

3.) Chop the tomatoes and add to the dish. Add the coconut milk and drained chickpeas. Add the pineapple chunks and their juice. Add the cauliflower. Turn up high and bring to the boil. Cook for 8-10 minutes or until cauliflower is soft. Squeeze the juice of the lemon into the curry and serve with rice.