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Food From The Hills: Cauliflower, Chickpea and Spinach Curry

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!

Ingredients

  • 75g almonds
  • 25ml veg oil
  • 1 large white onion, finely chopped
  • 1 green chilli, finely chopped
  • 3 garlic cloves, finely chopped
  • A thumb-size piece of fresh ginger, peeled and grated
  • 1tsp korma curry powder
  • 1tsp turmeric
  • 1 large cauliflower, broken into florets
  • 400g chickpeas
  • 400ml coconut milk
  • 75mls fresh single cream
  • 150g spinach
  • Fresh coriander, roughly chopped
  • Salt and pepper

Method

  1. 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.
  2. 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.
  3. 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.
  4. Add the chilli, garlic, ginger, curry powder and turmeric, and add a splash more oil if required.
  5. Transfer the slightly charred cauliflower florets to the onion mix along with the coconut milk and the chickpeas. Simmer for 15 minutes.
  6. Stir in the fresh cream, coriander and spinach and allow to simmer gently until the spinach leaves are wilted.
  7. 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.

About the author: Janet Hill

I’m Janet, and I live at the foot of the beautiful Welsh Hills with my children Mary, 21, and Mark, 17. We share our four-acre plot with our six dogs, six cats (plus a cheeky regular overnight visitor!), four hens, an assortment of wild ducks and all the other wonderful wildlife that visits our garden.

Now I want to share the joys of my life in the country and invite you to read all about it here in The Hills. It isn’t a glamorous life but it is wonderful, healthy and hearty and full of the very best of people.

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