Ingredients

• 6 cups cooked garbanzo beans
• 1/2 cup boiling water
• 1 red pepper
• 2 cups coliflower florets
• 1 can coconut milk
• 1 Tbs curry powder or 1 Tbs Tumeric 
• 2 cloves garlic
• 1 medium onion
• Salt to taste

Preparation

1. Sautee the finely chopped onion and garlic, and fry in a little olive oil in a large pan that can be covered.

2. Add the boiling water to the onions and garlic. Add the Chikpeas and coliflower. 

3. Incorporate the coconut milk and let boil, add the seasonings and the curry powder.

4. Cover the ingredients again and let them cook for about 3-5 minutes.

5. The curry is going to start to thicken, so it's good to keep an eye on it and stir the curry from time to time.

6. Add the chopped red pepper, cover the lid and turn off the heat. 

7. When cooled it will thicken even more. 

8. Serve the curry over ice or on its own, garnished with chopped fresh coriander.