Cauliflower, Spinach + Coconut Curry



1 medium cauliflower
2-3 large handfuls spinach
1 onion
2-3 garlic cloves
2 cm fresh ginger
1 green chilli
1/2 tin cooked chickpeas
1/2 tsp coriander leaf
2 tsp cumin
1/2 tsp turmeric
1/2 tsp chilli powder
1 tin coconut milk
1 tin chopped tomatoes
Fresh coriander to garnish


Sauté the chopped onion, garlic, fresh chilli and ginger in a little oil (or water if you prefer) until softened.


Add all the spices and cook for a few moments. (Chilli powder not shown)


Next add the coconut milk, tinned tomatoes and the cauliflower broken down into small florets.


Let the curry cook for a good half hour until everything has cooked through and the sauce has started to thicken up.


Finally, add the spinach and cooked chickpeas; stir until the spinach has wilted and the chickpeas have heated through. Season with salt if needed. Serve in bowls and garnish with fresh coriander.


2 thoughts on “Cauliflower, Spinach + Coconut Curry

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