Instructions

1. Cut or tear the cauliflower and broccoli into small florets. Chop the carrot. Set them aside.
2. Finely slice the onion, garlic and lemongrass.
3. In a wok, heat the gulai paste, then add the onion, garlic and lemongrass and stir-fry for 3-5 minutes until they are tender.
4. Add the carrot, cauliflower and broccoli pieces to the wok. Stir them to coat, then add the coconut milk and enough water to cover them.
5. Put a lid on and cook for about 10 minutes until the veggies are tender. Stir in the chickpeas and warm through.
6. Taste, season if needed, then serve with a slice of lime and fresh coriander leaves.