Curried chickpeas with cauliflower rice

29 August 2016

Julie Montagu shares her quick and healthy recipe for curried chickpeas in a spicy coconut sauce, served with cauliflower rice.

Cooking time

15 minutes

Serves

2



Ingredients

  • 1 tablespoon coconut oil
  • 1 x 400g tin (1½ cups) chickpeas, drained and rinsed
  • 1 tablespoon curry powder
  • 200ml (¾ cup + 1½ tablespoons) coconut milk
  • ½ cauliflower head, cut into chunks
  • ½ teaspoon ground cumin handful of coriander
  • 50g (1 scant cup) fresh spinach

Method

I have recently become obsessed with cauliflower.

And in particular, making cauliflower rice. I even spotted a bag of ‘ready-made’ cauliflower rice in a nearby supermarket! I’m not quite sure that cauliflower is the new ‘kale’ just yet, but it’s certainly giving kale a run for its money with the amount of goodness each bite contains. This is a fun one.

Heat the coconut oil in a frying pan over a medium-high heat. Add the chickpeas and curry powder, stirring for a few moments, and then pour in the coconut milk. Lower the heat and leave to simmer while you make your cauliflower rice.

Place the cauliflower, cumin and coriander in a food processor and pulse until the cauliflower looks like rice, then remove and divide between bowls.

Stir the spinach into the chickpea mixture and leave to simmer for 2 minutes, then spoon it over the cauliflower rice. It’s that simple… and fun!

Superfoods Superfast by Julie Montagu (Quadrille, £18.99). Photography by Yuki Sugiura

Visit our Indian section for more delicious curries

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