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CAULIFLOWER, SPINACH & CHICKPEA CURRY

Ingredients

  • 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

Directions

  • 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.

Recipe Ingredient

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