About the Recipe
A great use for cauliflower!
1 tbsp flour
3 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
375ml (1 1/2 cups) water
1 tbsp coconut oil
1 1/2 tsp cumin seeds
1 tsp brown mustard seeds
25 fresh curry leaves/ or substitute in curry powder
4 garlic cloves, thinly sliced
1 long fresh red chilli, thinly sliced
1 large brown onion, halved, thinly sliced
1 large head cauliflower, cut into florets
270ml can coconut milk
400g can chickpeas, rinsed, drained
120g baby spinach
2 tbsp lemon juice
Steamed rice, to serve
Combine the flour, coriander, garam masala and turmeric in a small bowl. Slowly stir in 1⁄2 cup of the water until a smooth mixture forms.
Heat the oil in a deep frying pan over medium-low heat.
Add cumin and mustard seeds. Cook, stirring, for 1 minute. Stir in curry leaves for 30 seconds. Stir in garlic and chilli for 2 minutes or until golden.
Transfer half the mixture to a small bowl and reserve. Add onion to the pan. Cook, stirring, for 3 minutes or until soft.
Add spice mixture and remaining water to the pan. Bring to the boil. Simmer for 2 minutes.
Stir in the cauliflower. Season well. Reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes.
Stir in coconut milk. Cook, covered, for 5 minutes or until cauliflower is almost tender.
Stir in chickpeas. Cook, covered, for 3 minutes or until warmed through.
Stir in spinach for 2 minutes or until just wilted. Remove from heat.
Stir in lemon juice and sprinkle with reserved curry leaf mixture.