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CLEAN and dice 1/2 of medium-sized celeriac. DRAIN liquid from the can of chickpeas and prepare 250 ml of chicken stock.
RINSE and cut the head of cauliflower into bite-sized chunks. MEANWHILE, fill the medium-sized pan with water and let come to a boil. COOK rice according to package instructions.
PLACE the large skillet on medium-high heat and add in vegetable or sunflower oil and when that's hot add in the diced celeriac. Sauté for 4-5 minutes, then add in 250 ml of chicken stock.
WHEN the stock has evaporated almost completely, add in the heads of cauliflower and coconut milk. GRATE over lemon zest (peel of the lemon) and squeeze in the juice of 1/2 a lemon.
STIR in curry paste to your liking - we used about 2,5 tablespoons - and lastly, mix in the chickpeas. COOK some more until everything is hot and serve with plain white rice, enjoy!