Cauliflower, chickpea & spinach curry
11
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
Roasting the cauliflower before gives depth of flavour to this tasty curry
Ingredients
Cauliflower, Raw
4 handful serving, leaves and stem removed, broken into small florets
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, diced
Root Ginger
15 g, peeled
Garlic
4 clove(s), peeled
Tomato Purèe
1 tablespoon(s), level
Garam Masala
1½ teaspoon(s), level
Turmeric
1 teaspoon(s)
Ground Cumin
½ teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Reduced fat coconut milk, tinned (7.7% Fat)
400 ml
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Brown basmati rice, dry
200 g
Spinach
200 g
Coriander, fresh
1 tablespoon(s), roughly chopped