Makes: 2 servings
Difficulty: Easy
Ready in: 40 mins
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
Nutrition
% of RDI
Calories
447kcal
22%
Fat
198
29%
Saturated
118
55%
Carbs
608
20%
Fibre
218
75%
Sugar
17g
0%
Protein
178
34%
Sodium
176mg
8%
Calcium
229mg
21%
Iron
10mg
71%
Vitamin D
OIU
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.
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 chilli if using and stir well. Cook for another few minutes until fragrant.
Step 3
Add in the tin of coconut milk and vegetable stock. Bring to the boil, and then add in the chickpeas.
Step 4
When the cauliflower has softened but still has texture, add in the spinach. If you’re using it, this is also the moment for adding the red hot chilli pepper.
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!
