Chickpeas Curry with Cauliflower

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Chickpeas Curry with Cauliflower
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
500 grams waxy potatoes
700 grams Cauliflower
300 grams chickpeas (canned)
250 grams Spinach
2 tablespoons vegetable oil
2 garlic
1 ½ little, green chile peppers
2 teaspoons freshly grated ginger
3 teaspoons Garam Masala
200 grams Yogurt (0.1% fat)
1 teaspoon Pastry flour
3 tablespoons lemon juice
salt
freshly ground peppers
ground paprika (hot)
How healthy are the main ingredients?
CauliflowerCauliflowerpotatochickpeasSpinachginger

Preparation steps

1.

Rinse and peel potatoes, cut into about 2 cm (approximately 3/4 inch) cubes. Rinse cauliflower, divide into florets. Drain chickpeas. Rinse spinach and blanch in boiling salted water, drain. 

2.

Heat oil in a large pan. Cook potatoes on medium heat, stirring frequently, for about 10 minutes. Add cauliflower and cook for another 10 minutes, add a little hot water if necessary.

3.

Peel and chop garlic. Rinse chile peppers, halve lengthwise, remove seeds and ribs and chop. Add garlic, chile pepper and ginger to the pan and cook briefly. Add Garam Masala and cook briefly. Add yogurt and flour and mix until smooth and add to the pan. Simmer on low heat for about 10 minutes. Add spinach and cook briefly. 

4.

Season cauliflower curry with lemon juice, salt, and pepper. Add drained chickpeas. Sprinkle with a little paprika and serve.

Comments

Cyndy from EAT SMARTER's picture
Thanks for catching that omission. The recipe has been amended to add that step.
 
You forgot to mention adding the chickpeas