Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 cloves garlic (crushed or grated)
  • 3 cm ginger (grated)
  • 3 teaspoons ground turmeric
  • 1 small cauliflower ((or ½ a large one, cut into small florets))
  • 150 g quinoa
  • 400 g tin chickpeas (drained)
  • 400 g tin chopped tomatoes
  • 400 ml tin coconut milk
  • 100 g spinach
  • Naan breads / chapattis / pickles / chutneys ((optional))

Instruction

  • Put the olive oil and diced onion in a wide, deep saucepan and fry gently with the lid on for 3 minutes.
  • Remove the lid and add the chilli, cumin, coriander, garlic, ginger and turmeric. Fry gently for 2 minutes – add a splash of water if it gets a little dry.
  • Add the cauliflower, quinoa, chickpeas, tomatoes and coconut milk. Bring to the boil, then reduce the heat and cook for 20 minutes, or until the cauliflower is tender and the sauce reduced nicely.
  • Stir through the spinach until just wilted, and serve the curry in bowls, just as it is or with naan breads / chapattis / pickles / chutneys / etc., if you wish.