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Cauliflower, chickpea and coconut curry with fresh spinach and ginger

cauliflower chickpea and coconut curry with fresh spinach and ginger
This flavourful and aromatic curry combines the earthy taste of cauliflower and chickpeas with the vibrant flavours of spinach, coconut, and an array of spices. The garam masala adds warmth, the cumin adds a nutty undertone, turmeric brings a beautiful yellow colour and anti-inflammatory properties, while fresh ginger provides a zesty kick. This vegetarian dish is not only delicious but also nutritious, packed with fibre, protein, vitamins, and minerals. The creamy coconut milk adds a rich and luxurious texture to the curry, balancing the spices and vegetables perfectly
Goes well with
If served as main dish : Naan bread - Fresh coriander
If served as side dish : Naan bread - Fresh coriander - Rice, ideas here 
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Serving 4 people
Nutrition 1 serving
Calories 692kcal
Fat60g
Carbs 36g
Protein 13g
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients (i)
 

Instructions

  • Prepare all ingredients according to the list above and read through the recipe before starting
  • Heat a frying pan big enough for the final dish on medium heat and add (i)
    45 ml olive oil
  • Add (i) and fry until getting lightly golden, about 4-5 minutes
    1 onion, 4 cloves garlic, 2 teaspoons ginger root
  • Add (i) and fry for 1 minute
    2 tablespoons garam masala powder, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon chili flakes
  • Add (i) and let it simmer for 3-4 minutes
    800 g canned coconut milk 18%, 1 teaspoon cane sugar, 265 g canned chickpeas
  • Season with (i)
    salt, black pepper
  • Add (i) and let it simmer for 8-10 minutes (timer), until just tender, stirring now and then
    1 head cauliflower
  • Add (i) and cook gently until it has collapsed, about 2 minutes, stirring now and then
    200 g spinach
  • Decorate with (i)
    1 tablespoon coriander
  • Serve

Notes

Keep the rest of the cauliflower for an other dish 

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