Coconut and cauliflower curry
Cauliflower and chickpeas in a mild coconut and curry powder sauce, with spinach folded in at the end. Gentle rather than hot, so it suits a quiet midweek dinner.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder.
Method
- Cut the cauliflower into small florets and slice the tender part of the stalk. Chop the onion finely, peel and grate the ginger, and drain and rinse the chickpeas.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then stir in the ginger and curry powder for 1 minute.
- Add the cauliflower, coconut milk, chickpeas and 100 ml of water. Cover and simmer for 15 to 20 minutes, stirring once or twice, until a knife goes easily into the cauliflower stalks.
- Meanwhile, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Boil, cover, cook on the lowest heat for 12 minutes, then switch off the heat and leave the lid on.
- Stir the spinach into the pot until it wilts, about 2 minutes, then season well with salt and pepper.
- Fluff the rice with a fork and spoon the cauliflower and sauce over it.
Tip If you want more heat, stir in a pinch of chilli flakes with the curry powder, or serve with a spoonful of chilli sauce.
Per portion
| Energy | 953 kcal |
| Protein | 28 g |
| Carbohydrate | 103 g |
| of which sugars | 17 g |
| Fat | 46 g |
| of which saturates | 32 g |
| Fibre | 16 g |
| Salt | 0.6 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- onion1
- ginger20 g
- coconut milk1 tin
- chickpeas1 tin
- spinach100 g
- rice150 g
- curry powder2 tsp
- olive oil1 tbsp
