Side Pannel
Curried cauliflower, potatoes, chickpeas & spinach
Curried cauliflower, potatoes, chickpeas & spinach
- Recipe Submitted by Marsala on 11/13/2014
Category: Healthy Recipes, Potatoes, Cauliflower
Ingredients List
- Ӣ 1 cauliflower, separated into florets
- Ӣ 800g potatoes, roughly chopped
- Ӣ 2 tbsp olive oil
- Ӣ 2 tbsp butter
- Ӣ 2 garlic cloves, thinly sliced
- Ӣ 1 onion, thinly sliced
- Ӣ 1 long green chilli
- Ӣ 1 tsp ground turmeric
- Ӣ 1 tsp ground cumin
- Ӣ 1 tsp ground coriander
- Ӣ 1 tsp mustard seeds
- Ӣ 1 tsp ground ginger
- Ӣ 1 tsp curry powder or garam masala
- Ӣ 1 x 400g tin chickpeas, drained
- Ӣ 250g baby spinach leaves
- Ӣ Yoghurt and lime juice, to serve
Directions
1. Cook the cauliflower in salted boiling water for 5 minutes, then drain, reserving about 150ml cooking water.
2. Cook the potatoes in salted boiling water for 10 minutes, then drain.
3. Heat the olive oil and butter in a large frying pan or saucepan over a low heat and sauté the garlic, onion and chilli until softened. Stir in all the spices, season, and cook for a few minutes. Add the cauliflower, potatoes and reserved cooking water, then simmer over a low heat for 10 minutes. Add the chickpeas and spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a good squeeze of lime juice.
2. Cook the potatoes in salted boiling water for 10 minutes, then drain.
3. Heat the olive oil and butter in a large frying pan or saucepan over a low heat and sauté the garlic, onion and chilli until softened. Stir in all the spices, season, and cook for a few minutes. Add the cauliflower, potatoes and reserved cooking water, then simmer over a low heat for 10 minutes. Add the chickpeas and spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a good squeeze of lime juice.
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