Cauliflower, chickpea & spinach curry
Roasting the cauliflower before gives depth of flavour to this tasty curry
4 handful serving, leaves and stem removed, broken into small florets
Calorie controlled cooking spray
1 medium, diced
15 g, peeled
4 clove(s), peeled
1 tablespoon(s), level
1½ teaspoon(s), level
½ teaspoon(s), level
1 can(s), large
Reduced Fat Coconut Milk, Canned (7.7% Fat)
1 can(s), large, drained, drained and rinsed
Brown basmati rice, dry
1 tablespoon(s), roughly chopped
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Arrange the cauliflower in a single layer on a large baking sheet and mist with cooking spray. Season and then roast for 25 minutes, or until the florets have started to brown.
- Meanwhile, put the onion, ginger and garlic in a food processor. Pour in 30ml cold water and pulse until very finely chopped. Mist a large nonstick frying pan with cooking spray and cook the onion mixture over a medium heat for 8-10 minutes until it softens and just starts to colour.
- Stir in the tomato purée and spices and cook, stirring constantly, for 1 minute. Add a splash of water to thin out the mixture then add the chopped tomatoes and coconut milk, and stir to combine. Add the chickpeas, bring to the boil, then cover and simmer for 10 minutes.
- Add the roasted cauliflower and cook, uncovered, for a further 8-10 minutes. Meanwhile, cook the brown rice to pack instructions.
- Stir the spinach through the curry, along with most of the coriander. Cook until the spinach has wilted, then serve the curry with the brown rice, garnished with the remaining coriander.