Curry with Chickpeas and Cauliflower

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

Healthy, because

Even smarter

Cauliflower provides us with plenty of vitamin C - the water-soluble vitamin plays a decisive role in the immune system. Almond kernels provide cell-protecting vitamin E, protein and unsaturated fatty acids. Greek yoghurt also scores with a lot of protein and bone-strengthening calcium. The vital substance package is rounded off with folic acid from spinach.

Would you like a satiating side dish with this? No problem: If you prefer a more classical style, we recommend natural rice with curry; millet or quinoa are also good to go with it and full of vital substances.

Author of this recipe:

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.