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🍽️ Creamy Curry with Cauliflower and Chickpeas

297 kcal · 30 min · 4 servings

Ingredients

• 800 g cauliflower florets
• 250 g chickpeas (drained weight; can)
• 50 g almond kernels
• 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 the cauliflower thoroughly.
2. 2. Let the cauliflower drain well.
3. 3. Open the can of chickpeas.
4. 4. Drain the liquid from the can.
5. 5. Rinse the chickpeas under cold water.
6. 6. Let the chickpeas drain as well.
7. 7. Roughly chop the almonds.
8. 8. Wash the spinach.
9. 9. Remove any tough stems from the spinach.
10. 10. Let the spinach drain well.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Heat the coconut oil in a pan.
14. 14. Sauté the onion cubes until translucent over medium heat.
15. 15. Add turmeric, cumin, and ginger.
16. 16. Sauté the spices briefly.
17. 17. Deglaze the mixture with the vegetable broth.
18. 18. Add the cauliflower to the pan.
19. 19. Add the chickpeas to the pan.
20. 20. Add the almonds to the pan.
21. 21. Season everything with salt.
22. 22. Let the curry simmer covered for 10 to 15 minutes over low heat.
23. 23. Stir the curry occasionally.
24. 24. Wash the coriander leaves.
25. 25. Shake the coriander leaves dry.
26. 26. Chop the coriander leaves finely.
27. 27. Stir the yogurt into the curry.
28. 28. Stir the fresh coriander into the curry.
29. 29. Stir the spinach into the curry.
30. 30. Season the dish with salt to taste.
31. 31. Season the dish with pepper to taste.

Nutrition per serving

• kcal: 297
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 19 g