I always love a good curry, and my recent go to seems to be Saag Aloo, but I really fancied some cauliflower. I found something similar to this, but it had a load of oil, butter and yoghurt added so I just removed that, modified the amounts of spices slightly (I love lots of spices!) and came up with this cauliflower, potato and chickpea curry.
Cauliflower, Potato and Chickpea Curry
- 180 g Potatoes
- 2 cloves of garlic
- 1 small onion
- 1 red chilli
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp mustard seeds
- 1/2 tsp ground ginger
- 1/2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 400 g tin of chickpeas
- 150 g spinach
- 2 tbsp lime juice
Cook the cauliflower in boiling water for 5 minutes to get a little soft.
I left the skin on, then chopped the potatoes roughly. I cooked these in boiling water for around 10 minutes, again just to soften.
I water sauteed the onion, garlic and chilli until soft, and the onion was translucent. I know water sauteeing isn’t as tasty as cooking with a load of oil, but it also saves potentially hundreds of calories.
Add the cauliflower and potatoes and around 150 ml of water, and cook for around 10 minutes. Add the chickpeas and cook for another 5 minutes. Add the spinach and cook until wilted. Add a little lime juice and serve. I had mine with brown rice and broccoli.
Each portion has around 450 calories and according to my fitness pal 20 g of protein, only 3 g of fat, 19 g of fibre (and that’s before the rice), along with 321% of vitamin A, 339% of vitamin C, 30% of calcium and 63% of iron. All round a healthy, tasty meal.