Chickpeas Curry with Cauliflower
- 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
- freshly ground peppers
- ground paprika (hot)
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.
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.
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.
Season cauliflower curry with lemon juice, salt, and pepper. Add drained chickpeas. Sprinkle with a little paprika and serve.