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  • Emma Robinson

Chickpea and spinach Curry with Cauli Rice



SERVES 4


INGREDIENTS

1 tbsp coconut oil

2 red onions, sliced

ó head broccoli, chopped into florets

1 mild red chilli, deseeded and finely chopped

1 tbsp mild or medium curry powder or madras spice blend

150ml hot vegetable stock

500ml coconut milk

2 x 400g cans chickpeas, drained and rinsed

1 tsp sea salt

200g baby leaf spinach, chopped


Cauli Rice

1 portion = 100g grams of riced cauliflower.


Take a head of cauliflower and remove the outer leaves. Quarter and then blitz in a blender for 10—20 secs – in batches – or you can grate it with a regular cheese grater. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on

high – there is no need to add any water. Adding a small handful of chopped spring onion, or seasoning with a little ground cumin (or toasted cumin seeds) adds a flavour twist.



Heat half the oil in a large pan, add the onions and sweat for 3—4 mins to soften. Add the chilli and curry powder and cook for a further minute. Stir in the stock, coconut milk, broccoli and chickpeas and simmer for 15 mins to reduce the sauce and allow the flavours to combine. Season with salt and taste to check. A couple of minutes before you want to serve, stir in the spinach and let it warm through.


Serve with cauliflower rice. A salad of diced cucumber, tomatoes and red onion also makes a nice accompaniment.

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