Ingredients

  • 1 Large Cauliflower
  • 200gr Spinach
  • 2 Cans Chickpeas
  • 400g tin Chopped tomatoes
  • 400g Tin Light Coconut Milk
  • 1 Medium Onion - chopped
  • 1 small Garlic Clove - chopped
  • 1 Tbsp Red Thai Curry Paste
  • 1/2 Tsp Curry Powder
  • 1 Tsp Tumeric
  • 1/4 Tsp Ground Cumin
  • Pinch of Saffron (optional)
  • Salt + Pepper to taste

Method

  • Portion the cauliflower into florets, place in a saucepan of boiling water, cover and simmer for 7-8 minutes - until tender
  • fry the onion until soft
  • Add chopped tomatoes, garlic, curry powder, turmeric, ground cumin - cook for 5 minutes
  • turn heat down - add coconut milk & chickpeas
  • Chop the spinach, add to the pan - cook until wilted
  • Add in cooked cauliflower, cover and simmer for 20 minutes
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