Blumekohl Curry

Cauliflower chickpea curry

Curries can be prepared in so many different variations. This recipe is with cauliflower and fresh spinach. Served with spicy chickpeas and rice a real treat for the palate.

Cauliflower chickpea curry

Recipe by Lorena – der vegane vanCourse: Quinoa, Curries & Co., Rezepte
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 1 cup rice

  • 1 cauliflower

  • 2 cm ginger

  • 3 garlic cloves

  • 2 tbsp coconut oil

  • 2 tsp turmeric

  • 1 tsp cumin

  • 1 can coconut milk

  • 200 g fresh spinach

  • 1 jar cooked chickpeas

  • a little paprika powder and salt

  • 2 tbsp olive oil

  • Juice of half a lime

Directions

  • Bring the rice to a boil in a pot with twice the amount of salted water. Bring to a boil for 5-10 minutes and then leave on low heat for 20 minutes.
  • Cut the cauliflower into small pieces. Finely chop the ginger and garlic and sauté them in the coke oil together with the spices in a pan for 5 minutes. Add the cauliflower and sauté everything for 15 minutes. Deglaze with the coconut milk and let the curry boil down for 10 minutes.
  • In the meantime, prepare the chickpeas. Separate the liquid from the chickpeas (with a sieve) and season with the olive oil, paprika powder and salt.
  • Either fry the chickpeas in a pan or roast them in the oven at 180 degrees for 15 minutes.
  • Chop the fresh spinach and fold into the curry. Season the curry with lime juice and salt. Serve with the rice and chickpeas.

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