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