The chickpea flour creates a rich, thick gravy that's gluten-free and high in protein. This quick curry is perfect for weeknight dinners.
Prep Time: 0:05 mins | Cook Time: 0:30 mins | Servings: 4 | Difficulty: Easy
ENERGY: 1685 kj
FAT TOTAL: 12g
SATURATED FAT: 9G
FIBRE: 16g
PROTEIN: 15g
CARBS (TOTAL): 49g
All nutrition values are per serve
INGREDIENTS
1 tablespoon chickpea flour (besan)
3 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground turmeric
375ml (1 1/2 cups) water
1 tablespoon coconut oil
1 1/2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
25 fresh curry leaves
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 light coconut milk
400g can Chickpeas, rinsed, drained
120g baby spinach
2 tablespoons lemon juice
Steamed rice, to serve
METHOD
Step 1: 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.
Step 2: 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.
Step 3: 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. Serve with steamed rice.
Source: https://www.taste.com.au/recipes/cauliflower-chickpea-coconut-curry/6c90bf7a-d4b3-4bf2-85a2-be93a851e2f8
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