CHICKPEA TOMATO AND SPINACH CURRY
From time to time I am asked to give superhealthy dish for vegetarians and vegans. Brilliant for a fast and easy supper, enjoy!
Ingredients
- 1 onion chopped
- 2 garlic cloves chopped
- 3cm/1 ¼ inch piece ginger
- 1 tin chopped tomatoes and juice
- ½ tbsp olive oil
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 tsp coriander
- 2 tsp curry powder
- 1 chilli deseeded and chopped
- 1 vegetable stock cube
- 6 tbsp coconut cream/milk
- 1 head cauliflower broken into small florets
- 400g /12oz can chickpeas drained
- 100g/4oz baby spinach washed and drained
- 1 lemon halved
- 2 tbsp toasted sesame seed
- 2 tbsp mango chutney
- 1 tbsp fresh coriander
Method
Put the onion, garlic,chilli and ginger in a food processor and whiz to a puree
Heat the oil in a pan and cook the onion mix and cook for a few minutes
Add the spices and bubble together for 2 mins then add the coconut cream / milk along with the stock cube and tin of tomatoes
Add the cauliflower and cook for a further 5 mins
Stir in the chickpeas and spinach and cook for about 5 mins more .
Finally add the chutney and squeeze over the lemon juice and sprinkle over the coriander and sesame seed
Serve with some boiled rice /naan bread
