Cauliflower and Chickpea Curry

Summer days call for lighter dishes and less time sweating over what to make for dinner. The beauty of making a curry – is that it’s easy to cook in advance and it could potentially feed a small army!

A curry is also perfect for getting a nice variety of healthy veggies into your diet in a lovely flavorful way.

Ingredients:

• 1 head of cauliflower
• ½  a chopped onion
• 1 inch chopped Ginger
• 3 cloves of chopped garlic
• 150-200g of spinach
• 1 can of drained and cooked chickpeas
• 100g of passata
• A full can of chopped tomatoes
• 1 tablespoon of garam masala OR curry powder
• 1 tablespoon of cumin powder (if not using curry powder)
• 1 teaspoon of mustard seeds (if not using curry powder
• 1 teaspoon of turmeric (if not using curry powder)
• Salt and Pepper
• Fresh coriander
• 2 tablespoons of olive or rapeseed oil

Method:

1. Wash and prepare the cauliflower by cutting it into florets. Place the florets into a saucepan of cold water and bring to the boil – just to partially cook the cauliflower.
2.  Add the oil to a large pan and over a medium – high heat, add the chopped onion and ginger and sauté for a few minutes. Then, add the garlic and all the dry spices and fry for another two minutes.
3. Next,  add the chopped tomatoes and passata and simmer the sauce for a few minutes.
4. Add the drained chickpeas and spinach and simmer for about 10-12 minutes.
5. Serve with rice, some naan bread or both! Add a dollop of natural yogurt for some creaminess and to reduce the heat is necessary.