1 can coconut milk
2 tbsp Madras curry paste (I really like Patak's)
1 1/2 tbsp flour
3 cups cauliflower, cut into small florets
1 potato, diced
2 large carrots, peeled and chopped
1/2 onion, cut into thin slices
1 can chickpeas, rinsed and drained
1 tbsp fresh ginger, grated
2 garlic cloves, minced
In a large pot, stir together coconut milk, curry paste and flour. Then add all other ingredients and set on medium-high heat. Once mixture has come up to a boil, turn down to a low simmer and continue cooking covered for about 20 minutes or until vegetables are softened.
Serve over basmati rice.
