This warming super-fuel dish is ideal if you’re trying
to up your green intake and fend off nasty bugs. Chickpeas keep you feeling
fuller for longer, plus spinach is full of iron and is an easy way to inject som leafy greens into your diet at this time of year when salads are less popular. And if you need even more reasons to get
this on the menu, the flavoursome kick provided by the coconut milk, ginger and
curry powder ups the interest factor. Bon appetit!
- 75g almonds
- 25ml veg oil
- 1 large white onion,
- 1 green chilli,
- 3 garlic cloves,
- A thumb-size piece
of fresh ginger, peeled and grated
- 1tsp korma curry
- 1tsp turmeric
- 1 large cauliflower,
broken into florets
- 400g chickpeas
- 400ml coconut milk
- 75mls fresh single
- 150g spinach
- Fresh coriander,
- Salt and pepper
- Toast the almonds in
a dry frying pan for about 4-5 minutes until slightly brown. Stir them gently
but constantly so that they don’t burn, then set aside for now.
- Roast the
cauliflower florets in a large tray with a drizzle of oil for around 15
minutes. Once they’ve started to brown slightly, they’re good to go.
- Pour a dash of vegetable
oil into a large frying pan and pop it onto the heat. Fry the onion for 2-3
minutes - you want it to soften but not to turn brown.
- Add the chilli,
garlic, ginger, curry powder and turmeric, and add a splash more oil if
- Transfer the slightly
charred cauliflower florets to the onion mix along with the coconut milk and
the chickpeas. Simmer for 15 minutes.
- Stir in the fresh
cream, coriander and spinach and allow to simmer gently until the spinach
leaves are wilted.
- Serve garnished with
a sprinkle of almonds and the remainder of the chopped coriander.
A note: This delicious dish gains even more flavour if prepared in advance.
Prepare it in the morning and leave it to marinade all day and you’ll be
astonished by its tastiness by dinnertime.