CAULIFLOWER CURRY WITH CHICKPEAS

Ingredients :

3 tbsp oil

1 onion, finely chopped 2 garlic cloves, chopped Thumb-size piece of ginger, peeled and grated

1 tsp chili powder 3 tsp garam masala

1 lb / 450 g potatoes, diced

1 lb / 450 g cauliflower florets 1 cup/ 250 ml vegetable broth (stock) or water

1 cup/ 250 ml yogurt

1¹/₂ cups / 300 g canned chickpeas, drained

2 handfuls spinach, washed and roughly chopped

3 tbsp lemon juice 1 tsp paprika

Salt and pepper

Lemon wedges, to garnish

Method : Prep and cook time: 45 min

1. Heat the oil in a large skillet and gently fry the onion until soft but not brown.
2. Add the garlic, ginger, chili powder and garam masala and fry for 2 minutes.
3. Stir in the potatoes and cook gently for 5 minutes. Add the cauliflower, cook for 2 minutes then add the vegetable broth (stock) and yogurt and simmer over a low heat for 15 minutes.
4. Add the chickpeas and spinach and cook for a further 5 minutes then stir in the lemon juice and season with salt and pepper. Serve garnished with lemon wedges and sprinkled with paprika.