Coconut chickpea curry with noodles

Instructions

1 Set a large, deep non-stick frying pan over a medium heat. Add curry paste and ginger. Cook for 1-2 minutes. Add coconut milk with 1 cup water. Bring to the boil. Add kumara and chickpeas. Lower heat and simmer for 5 minutes.

2 Add cauliflower to frying pan and cover. Simmer curry for 15-20 more minutes or until vegetables are tender.

3 Meanwhile, place noodles in a large heatproof dish, cover with boiling water and cook following packet directions.

4 Divide noodles among serving plates and top with curry. Garnish curry with coriander and serve with lime wedges.