1tbsp sunflower oil
1 medium onion, thinly sliced
2 garlic cloves, crushed
2.5cm peeled and grated ginger
2cm of peeled and grated turmeric (or 1tsp ground turmeric)
1 green chilli, finely chopped (leave seeds in for more spice)
2tsps hot curry powder
300ml vegetable stock
400g tin chopped tomatoes
225g small cauliflower florets
400g tin chickpeas,* drained and rinsed
Large handful of spinach
- Heat oil in a pan (use one with a lid)
- Sauté onion for about 5 minutes at medium heat, until soft
- Add garlic, chilli, ginger, and turmeric and cook for one minute, stirring
- Stir in curry powder and cook for 1 minute
- Add in stock and tomatoes and bring to a simmer
- Add cauliflower, cover, and simmer for 15-20 minutes, until tender but with a bite
- Stir chickpeas and spinach in and cook until spinach is wilted
- Divide into bowls, add a spoonful of natural yoghurt, and serve with rice or flatbreads
*Save chickpea water (aquafaba) for use as an egg substitute in baking
