Cauliflower, chickpea and spinach curry
By Claire
About This Recipe
Simple veggie curry in a slightly spiced sauce.
Instructions
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.
Nutritional Information
curry powder
cauliflower
chickpeas
chopped tomatoes
spinach
chilli flakes
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Cauliflower, chickpea and spinach curry