Cauliflower and Chickpea Curry
Currently in season and packed full of vitamin C – needed no more so than in winter – cauliflower is a firm favourite for February. Try yours mixed with seasonal spinach and tinned chickpeas for a low cost, delicious dinner.
1 tbsp olive oil
1 White onion, finely chopped
2 cloves garlic, crushed
1.5 tbsp curry powder
1/2 tsp dried chilli flakes (or to taste)
400g chopped tomatoes
400ml coconut milk
450g cauliflower, chopped into small florets
400g tin chickpeas, drained and rinsed
Large handful spinach
1. Heat the olive oil in a large lidded saucepan or casserole dish and cook the onion over a low heat for 10 minutes until softened. Add the garlic and spices and stir to coat the onions, cook for a further 2-3 minutes.
2. Add the coconut milk, chopped tomatoes and half a tin of water then stir together. Tip in the cauliflower and chickpeas, bring to the boil then turn down to a simmer and cover with a lid. Cook over a low heat for 10 minutes.
3. Remove the lid and continue cooking for 20-25 minutes or until the cauliflower is tender and the sauce is thick and creamy. Stir through the spinach and cook for a few more minutes to wilt the spinach.
4. Serve with rice, naan and fresh coriander.
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