- Hands on time:
- 25 mins
- Cook time:
- 15 mins
- approximately
- Serves 4
PER SERVING
- Calories:
- 423
- Total fat:
- 28g
- Saturated fat:
- 16g
- Sugars:
- 14g
- Total carbs:
- 30g
Ingredients
- 500g (1lb 2oz) cauliflower florets
- 1tbsp vegetable oil
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 1tbsp garam masala
- 1tsp ground cumin
- 400ml tin full-fat coconut milk
- 400g tin chickpeas, drained and rinsed
- 2 handfuls spinach
- 2tbsp mango chutney
- Large handful fresh coriander, finely chopped
- 25g (1oz) flaked almonds, toasted
Method
- Bring a large pan of water to the boil and cook the cauliflower florets for 5min or until tender. Drain well and set aside.
- Meanwhile, heat the oil in a separate large pan and gently cook the onion for 10min until softened. Turn up the heat and cook, stirring frequently, until the onion is golden brown. Stir in the garlic, garam masala and cumin. Cook for a further 2min, then stir in the coconut milk, 200ml (7floz) water, the chickpeas and cauliflower.
- Heat until piping hot, then stir through the spinach, mango chutney and most of the coriander. Check the seasoning. Garnish with remaining coriander and toasted almonds, and serve with some boiled rice, naan or crusty bread.
T i p s:
FREEZE AHEAD
Prepare to end of step 2, then cool completely. Transfer mixture to a freezer-proof container, cover and freeze for up to a month. To serve, defrost overnight in the fridge. Reheat gently in a large pan (it will look curdled at first, but the heat will bring it together) and complete recipe.
Tip
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