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cauliflower & chickpea coconut curry

cauliflower & chickpea coconut curry
 
Prep time
Cook time
Total time
 
A flavour-packed curry that's easy to make. Perfect for a chilled Friday night.
Author:
Recipe type: mains
Serves: 4
Ingredients
  • 1 tbsp coconut oil
  • 1 small brown onion, diced
  • 2 garlic cloves, crushed
  • 1 thumb-sized piece fresh ginger, finely grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp hot chilli powder
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 1 tsp sea salt
  • 1 small head cauliflower florets, chopped
  • 1 tin chickpeas, drained and rinsed
  • 1 tin chopped tomatoes
  • 1 tin coconut milk (full-fat)
  • 100ml vegetable stock
  • 150g fresh spinach, washed
To serve
  • Handful of fresh coriander, chopped
  • Brown rice
Instructions
  1. Heat the oil in a large pan over a medium heat. Fry the onion until soft and translucent, about five minutes. Add the garlic and ginger and fry until fragrant, about one minute, keep stirring to prevent the ginger from catching on the bottom of the pan.
  2. Stir in the spices and salt and fry for another minute. Then add the cauliflower and stir to coat in the spices, when nicely coloured add the remaining ingredients (except the spinach).
  3. Stir so that everything is evenly mixed then turn the heat up to high and bring to a boil. Lower the heat, cover and simmer for 10 minutes,
  4. Add the spinach to the top of the curry. Replace the lid and leave to wilt, about three minutes. Then stir the spinach through the curry.
  5. Serve with brown rice and top with some fresh coriander.

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