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Coconut Cauliflower Curry
02
Jul
| Prep Time | 10 minutes |
| Bake Time | 30 minutes |
| Baking Pan | Enamel Round Pie Dish 19.5cm |
| Serves | 4 |
Ingredients
- 2 tablespoons olive oil
- 1 sprig spring onion, chopped finely
- 2 cloves garlic, minced
- 2 cans (800ml) full-fat coconut cream
- ½ can (200ml) diced tomatoes
- juice of 2 limes
- 1 head cauliflower, cut into florets
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 can (420g) chickpeas
- 60g spinach, chopped finely
- 1 small handful coriander
Step 1
In a saucepan, fry spring onion and garlic in olive oil on medium heat until they begin to brown.
Step 2
Add coconut cream, tinned tomatoes, lime juice, cauliflower, curry powder and salt. Mix well and allow to simmer on medium heat for 20-25 minutes.
Step 3
Add chickpeas and continue to simmer on medium heat for a further 5 minutes.
Step 4
Add spinach and coriander, simmer for a further 1 minute before removing from the heat.
Step 5
Serve as desired. I recommend serving with rice, coconut yoghurt, lime, fresh spring onions and coriander.
Recipe created by @amandaducks
