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Curry with Chickpeas and Cauliflower

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Curry with Chickpeas and Cauliflower
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
0
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Ingredients

for
4
Ingredients
800 grams
250 grams
Chickpeas (from a can)
50 grams
blanched almonds
100 grams
1
2 tablespoons
Ghee Clarified Butter (or clarified butter)
1 teaspoon
½ teaspoon
½ teaspoon
150 milliliters
150 grams
2 tablespoons
chopped fresh cilantro leaf
freshly ground Pepper

Preparation steps

1.

Rinse the cauliflower and drain the chickpeas. Rinse the chickpeas and drain well.

2.

Coarsely chop the almonds. Rinse, trim and drain the spinach leaves well. Peel the onion, finely chop and sauté in hot ghee. Add the turmeric, cumin and ginger, sauté briefly and deglaze with the vegetable broth. Add the cauliflower, chickpeas and almonds, season with salt, cover and simmer gently, stirring occasionally, 10-15 minutes.

3.

Stir in the yogurt, cilantro and spinach (do not allow mixture to boil). Season with salt and pepper and serve.