Makes: 2
Ready in: 30
Ingredients
For the Main
- 200g cauliflower florets
- 1 brown onion – diced
- 240g chickpeas
- 3tbsp curry powder
- 150ml low salt veg stock/broth
- 400ml ‘light’ coconut milk
- 100g baby spinach
- 1 1/2 tbsp fresh coriander
- 1 red hot chilli pepper – diced
- 2 garlic cloves crushed
- 1tbsp ginger – finely chopped
- 1tsp cumin seeds
- 15 ml extra virgin olive oil
Nutrition
% of RDI
Calories
447 kcal
22
Fat
19g
29
Saturated Fat
11g
55
Carbs
60g
20
Fibre
21g
75
Sugar
17g
N/A
Added Sugar
0g
0
Protein
17g
34
Sodium
176mg
8
Calcium
229mg
21
Iron
10mg
71
Vitamin D
0IU
0
Magnesium
147mg
35
The % RDI is the recommended daily intake for an adult consuming ap-prox. 2000 calories/day. You may need to adjust serving sizes depending on your individual health goals.
Introduction
This cauliflower and chickpea curry is a flavour-packed, comforting dish that’s simple to prepare and perfect for any night of the week. Rich in fibre and plant-based goodness, it’s a nutritious option for those seeking a hearty, healthy meal. Add your favourite spices for extra depth and heat.
Method
Step 1. Heat a little olive oil in a large pan. Add onions and fry until starting to soften.
Step 2. Add the cauliflower, garlic, ginger cumin seeds, curry powder and red chilli if using and stir well. Cook for another few minutes until fragrant.
Step 3. Add the tin of coconut milk and vegetable stock. Bring to the boil, then add in the chickpeas.
Step 4. When the cauliflower has softened but still has texture, add in the spinach.
Step 5. Add in the coriander (saving a little to garnish) and stir. When the spinach has wilted, it is ready to serve with the remaining coriander sprinkled on top. Enjoy!
Chef Gino's Top Tip: If you have a little extra time, consider roasting your cauliflower until tender and starting to brown.