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.
- 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
- 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.
- 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.
- Next, add the chopped tomatoes and passata and simmer the sauce for a few minutes.
- Add the drained chickpeas and spinach and simmer for about 10-12 minutes.
- Serve with rice, some naan bread or both! Add a dollop of natural yogurt for some creaminess and to reduce the heat is necessary.