Golden Cauliflower, Chickpea & Spinach Curry

⏱ 40 min · Serves 4

A comforting weeknight curry with roasted-sweet cauliflower, creamy chickpeas and coconut milk, lifted by fresh lime and coriander. One pan, big flavour, and it tastes even better the next day.

Per serving: 435 kcal · 13.5g protein · 29.0g carbs · 30.0g fat

Ingredients

• 2 tbsp coconut or sunflower oil
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 20g fresh ginger, grated
• 1 green chilli, finely chopped (optional)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp chilli flakes
• 2 tbsp tomato purée
• 1 medium cauliflower (about 700g), cut into small florets
• 400g tin chickpeas, drained and rinsed
• 400ml tin full-fat coconut milk
• 200ml vegetable stock
• 150g baby spinach
• 1 tsp salt, plus more to taste
• Juice of 1 lime
• Small handful coriander, chopped
• Rice or flatbreads, to serve

Method

1. Heat the oil in a large deep pan over medium heat. Add the onion with a pinch of salt and cook 7-8 minutes until soft and golden at the edges.
2. Stir in the garlic, ginger and chilli and cook 1 minute until fragrant.
3. Add the cumin, coriander, turmeric, garam masala and chilli flakes and stir for 30 seconds, then add the tomato purée and cook 1 minute more.
4. Tip in the cauliflower florets and stir to coat well in the spice paste.
5. Pour in the coconut milk and stock, add the chickpeas and 1 tsp salt. Bring to a simmer, cover and cook 12-15 minutes, stirring now and then, until the cauliflower is tender but not mushy.
6. Uncover and simmer 3-4 minutes to thicken the sauce slightly.
7. Stir through the spinach in handfuls until just wilted, then add the lime juice. Taste and adjust salt.
8. Scatter with coriander and serve with rice or warm flatbreads.