For a great vegetarian midweek dinner, try this delicious curry! It only takes 30 min (and that’s mainly because the rice takes 25 min!) and gives you loads of plant protein, Folic Acid, Vitamin C, B3 and B6, Iron, Potassium and Manganese.
Ingredients for 2-3 portions but it’s great for batch cooking so please feel free to double up!
One small head cauliflower, preferably organic
One can of chickpeas, preferably organic
One onion, chopped
2 garlic cloves
1 tsp of mustard seeds
2tsp of ground coriander
2 tsp of turmeric
1tsp or more of chillipowder (hot or mild)
1tsp of garam masala
Salt and pepper to taste
one handful of fresh spinach leaves
3 portions of wholegrain basmati rice (I use 2/3rds of a coffee mug of rice for 3 portions)
Boil the rice and let it simmer on low heat.
Cut the cauliflower, chop the onion and mince the garlic. Roast all of it with a little oil in the frying pan for about 10 min. The cauliflower should still be ‘al dente’, not completely soft. Add the spices and some salt and pepper.
Then add the chickpeas and some water to the mixture and stir. If you prefer a thicker sauce, you can add some tomato puree or 1 tbsp of flour to bind it. Leave it on low heat for another 5-10 min, stir occasionally. Add the spinach for the last few minutes and let it wilt in the warm curry.