Cauliflower and spinach curry
Ingredients
serves 2
- •1 tbsp olive oil
- •1 onion, finely chopped
- •1 garlic clove, minced
- •1 thumb-sized piece ginger, peeled and minced
- •15g fresh coriander, stalks and leaves separated
- •½ tsp ground turmeric
- •½ tsp cumin
- •½ tsp garam masala
- •½ tsp chilli flakes
- •¼ tsp sea salt, to taste
- •1 tbsp tomato paste
- •100ml vegetable stock
- •½ large cauliflower, cut into florets
- •120g chickpeas, drained and rinsed
- •225g spinach
- •Juice of 1 lime
- •75g silken tofu cream (see recipe)
- •120g basmati rice or quinoa
Directions
Cooking mode
- 1. Rinse and cook the rice or quinoa.
- 2. In a large pan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, until softened.
- 3. Stir in the garlic, ginger and finely chopped coriander stalks and cook for 2 minutes. Stir in the turmeric, cumin, garam masala, chilli flakes, salt and tomato paste and cook for 2 minutes. Pour in the vegetable stock.
- 4. Add the cauliflower and toss until coated. Stir in the chickpeas. Cover and simmer for 15 minutes, stirring occasionally, until tender.
- 5. Make the "bright and fresh" flavour silken tofu cream.
- 6. Add the spinach to the pan and stir through until wilted. Remove from the heat and stir in the lime juice and cream.
- 7. Sprinkle with the coriander leaves and serve with the rice.
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