Bollywood couscous

Ingredients

Clean the cauliflower and cut it into bite-sized florets.
Heat a splash of peanut oil over medium heat.
Once the oil is hot, add the cauliflower florets.
Peel the ginger and cut it into fine julienne strips. Add to the pan along with the red onion, sliced into rings, and the crushed garlic clove.
Slice the red chili pepper lengthwise and remove the seeds. Finely chop the pepper and add it to the wok.
Then add the Indian curry paste and the remaining spices. Let them cook together briefly.
By now, the vegetables are sautéed but not yet cooked through.
Add the Granoliva semi-dried tomatoes and the grilled pepper mix. Stir and let everything cook further.
Pour a splash of water into the wok and add a can of coconut milk.
Drain the chickpeas and add them to the wok.
Lower the heat and let the vegetable mixture simmer.
Meanwhile, cook the couscous.
Rinse the coriander sprigs and finely chop them.
Take a deep plate, add some of the cooked couscous, spoon the vegetable mixture over it, and finish with a sprinkle of coriander.