Cauliflower, chickpea and spinach curry
A versatile curry made in 30 minutes! You can vary endlessly with the vegetables and substitute for mushrooms, beans, sweet potato etc.
- 2 finely chopped large onions
- 4 finely chopped cloves of garlic
- Thumb size piece of ginger, finely chopped
- 2 tbsp. of good quality curry powder
- 1 tsp. of ground turmeric
- 1 tsp. of ground cumin
- A pinch of chilli flakes
- 2x 400 ml. tins of coconut milk
- 400 ml. tin of chickpeas
- Half a cauliflower chopped in florets
- 150 gr. of spinach
- 1 lemon
- 4 servings of rice
- Optional: chopped roasted cashew nuts
- Start by slowly frying the onions in some ghee or coconut oil until soft. Then add the garlic and ginger and fry for two more minutes.
- Add the curry powder, turmeric, cumin and chili flakes and season heavily with salt and pepper and fry for another minute.
- Add the coconut milk and stir, then add the cauliflower florets and slowly simmer for 10 minutes.
- Meanwhile start by cooking the rice according to the package.
- After 10 minutes add the chickpeas and the spinach to the curry. When the spinach has wilted, turn of the heat.
- Serve the curry with the rice, coriander, lots of lemon juice and optional the roasted cashews for some crunch!
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