Cauliflower, spinach & chickpea curry
Prep 20 mins | Cook 40 mins | Serves 4-6
2 tbs vegetable oil
1 brown onion, thinly sliced
4 cm piece fresh ginger, peeled and finely chopped
2 garlic cloves, crushed
1½ tsp ground turmeric
1½ tsp ground coriander
1½ tsp ground cumin
3 long green chillies, deseeded and thinly sliced
4 vine-ripened tomatoes, chopped
1 small cauliflower, trimmed and cut into large florets*
400g can chickpeas, drained and rinsed
⅔ cup vegetable stock
75g baby spinach leaves
⅔ cup reduced fat coconut cream
1 cup coriander leaves
Basmati rice & lime wedges, to serve
*You’ll need about 750g cauliflower florets
Step 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 3-4 minutes until softening. Add ginger, garlic, turmeric, coriander, cumin and chillies and cook for 2-3 minutes until fragrant.
Step 2 Add tomatoes and cook, stirring often, until softened. Bring to the boil. Reduce heat, cover and simmer for 5 minutes. Add cauliflower, chickpeas and stock. Cover and simmer for 15-20 minutes or until cauliflower is just tender.
Step 3 Stir through spinach, coconut cream and coriander leaves. Season to taste. Serve with rice and lime wedges.
Good for you ... Cauliflower
A source of dietary fibre which helps normal functions of the intestine to help keep us regular.
A good source of vitamin K which is one of the many nutrients contributing to normal bone structure.
An excellent source of vitamin C, with 100g supplying well over a full day's requirement. This vitamin contributes to the normal immune function.
A source of folate, a B vitamin that is important for normal blood cells.