Ingredients

Low-calorie cooking spray

2 tsp curry powder (heat level to your taste)

225g small cauliflower florets

215g can chickpeas, drained

           230g can chopped tomatoes                                                                 

50g baby spinach leaves

Dried chilli flakes, to serve (optional)

Method

1.           Spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the curry powder, cook for 1 minute and add 4 teaspoons of water. Increase the heat to high, bring to the boil and bubble for 1-2 minutes.

2.           Add the cauliflower, chickpeas, tomatoes and 5 tablespoons of water. Bring back to the boil, then cover, reduce the heat to low and simmer for 15 minutes, or until the cauliflower is tender.

3.           Season lightly, stir in the spinach and cook until just wilted. Serve hot with chilli flakes on the side, if you like.