1 Head of Cauliflower
1 Tin of Chickpeas
2 Handfuls of Spinach
3 Cloves of Garlic
1/2 Red chilli (or 1/2 tsp chilli flakes)
Thumb size portion of Ginger (ground works fine too)
1tbsp Ground turmeric
1tsp Ground cumin
1tsp Garam masala
1/2tsp Cayenne pepper
1 Tin of Coconut milk
1 Tin of Tomatoes
Juice of 1 Lime
Salt & Pepper
Boil the rice.
Chop the cauliflower and blanch in boiling water to soften.
Chop the onions, peppers, herbs and spices and rinse the chickpeas.
Drizzle around 1tbsp of olive oil into a pan and add the garlic, chilli, ginger and onions. Pan fry until golden.
Add the peppers and continue to pan fry for 5 minutes.
Spoon in the dried spices before adding the drained cauliflower and chickpeas. Stir well.
Pour in the coconut milk and tinned tomatoes. Boil and then simmer for 20 minutes.
Add the spinach, lime juice and fresh coriander and season with salt and pepper.
Continue to simmer for a further 5 minutes and then serve with some rice and greens. Enjoy!
A perfect recipe to batch cook and then freeze into portions to grab when you're in need of a ready made meal.