Curried Chickpeas with Cauliflower

Ingredients

• 800 g cauliflower florets
• 250 g chickpeas (drained weight; canned)
• 50 g almonds
• 100 g Spinach
• 1 onion
• 2 tbsp Coconut oil
• 1 tsp turmeric
• 0.5 tsp cumin
• 0.5 tsp ground ginger
• 150 ml Vegetable broth
• 150 g Greek yogurt
• 10 g coriander (0.5 bunch)
• Salt
• Pepper

Instructions

1. 1.

   Wash cauliflower and drain. Drain chickpeas, rinse under cold water, and drain.

2. 2.

   Coarsely chop almonds. Wash spinach, trim, and drain well. Peel onion and dice finely. Heat coconut oil in a pan and sauté onion over medium heat until translucent. Add turmeric, cumin, and ginger; cook briefly before deglazing with vegetable broth. Add cauliflower, chickpeas, and almonds, season with salt, cover, and simmer on low heat for 10–15 minutes, stirring occasionally.

3. 3.

   Meanwhile wash coriander, shake dry, and chop. Stir yogurt, coriander, and spinach into the curry and season with salt and pepper to taste.