Simple cauliflower curry with spinach (30 minutes)
Creamy, incredibly flavorful cauliflower curry with spinach that you can have ready in under 30 minutes. Extra creamy from coconut milk, with an extra serving of chickpeas for a natural boost of fiber and protein.
If rice or quinoa is served, cook according to packaging instructions.
In the meantime, heat a medium skillet. Briefly sauté onion, garlic and ginger until onions are slightly translucent. Add the chili and stir.
15 ml Frying oil or other high heat oil, 55 g red onion, 6 g Garlic cloves, 10 g Ginger, One chili pod to taste or 1 Bird Eye Chili
Deglaze with coconut milk, stir once.
400 ml Canned coconut milk
Add all remaining ingredients (except spinach) and simmer covered over medium heat for 20 minutes.
2 tbspn Curry powder, 2 tbspn Turmeric, ½ tbspn black pepper, 15 ml maple syrup, 30 ml Tamari, 200 g Cauliflower florets, 265 g Chickpeas - drained*, 45 g red or green curry paste
Just before the end of the cooking time, stir in spinach and let it collapse.
60 g Spinach
At the end of the cooking time, briefly taste and season if necessary.
Portion onto two plates, serve with desired accompaniments and enjoy!
Fresh coriander leaf, Basmati rice, Quinoa, Freshly baked naan bread, Seeds and kernels at will, Chili pods
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.