Description
This one-pot wonder combines a medley of hearty vegetables with creamy coconut and aromatic spices to create a dish that’s not only satisfying but also brimming with nutritional benefits.
Ingredients
Scale
- 1 medium cauliflower (approx. 800g), cut into small florets
- 1 × 400g can chickpeas, drained and rinsed
- 1 × 400g can chopped tomatoes
- 200g fresh spinach leaves
- 200ml coconut cream
- 250ml vegetable stock
- 1 large onion, finely diced
- 4 garlic cloves, finely chopped
- 4 cm fresh ginger, peeled and grated
- 1 green chilli, finely chopped (optional)
- 2 tbsp olive oil or ghee
- Juice of ½ lemon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp ground turmeric
- 2 tsp garam masala
- 1 tsp mild chilli powder (adjust to taste)
- Sea salt and black pepper, to taste
- Fresh coriander leaves, to garnish
Instructions
- Heat oil over medium heat and sauté diced onion for 8-10 minutes.
- Add minced garlic, grated ginger, and green chili; stir for 1-2 minutes.
- Add spices and stir quickly to bloom, about 30-60 seconds.
- Stir cauliflower florets, add canned tomatoes and vegetable stock, and simmer for 12-15 minutes.
- Add chickpeas, coconut cream, and simmer for 3-4 minutes.
- Stir in fresh spinach, season with salt, pepper, lemon juice, and garnish with coriander.
Notes
Adjust the spice level to your preference. Letting the masala sit for a few hours or overnight can enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 480 mg
- Protein: 12 g