Presently in season and packed filled with vitamin C – wanted no extra so than in winter – cauliflower is a agency favorite for February. Strive yours combined with seasonal spinach and tinned chickpeas for a low value, scrumptious dinner.
1 tbsp olive oil
1 White onion, finely chopped
2 cloves garlic, crushed
1.5 tbsp curry powder
1/2 tsp dried chilli flakes (or to style)
400g chopped tomatoes
400ml coconut milk
450g cauliflower, chopped into small florets
400g tin chickpeas, drained and rinsed
Giant handful spinach
1. Warmth the olive oil in a big lidded saucepan or casserole dish and prepare dinner the onion over a low warmth for 10 minutes till softened. Add the garlic and spices and stir to coat the onions, prepare dinner for an additional 2-3 minutes.
2. Add the coconut milk, chopped tomatoes and half a tin of water then stir collectively. Tip within the cauliflower and chickpeas, carry to the boil then flip all the way down to a simmer and canopy with a lid. Cook dinner over a low warmth for 10 minutes.
3. Take away the lid and proceed cooking for 20-25 minutes or till the cauliflower is tender and the sauce is thick and creamy. Stir by the spinach and prepare dinner for a number of extra minutes to wilt the spinach.
4. Serve with rice, naan and recent coriander.
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