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🍽️ Creamy Chickpea and Cauliflower Curry

333 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes
• 700 g cauliflower
• 300 g chickpeas (can)
• 250 g spinach
• 2 tbsp oil
• 2 garlic cloves
• 1.5 small green chili peppers
• 2 tsp freshly grated ginger
• 3 tsp garam masala
• 200 g low-fat yogurt
• 1 tsp flour
• 3 tbsp lemon juice
• salt
• pepper (from the mill)
• paprika powder (hot)

Instructions

1. 1. Wash the potatoes and peel them. Cut the potatoes into cubes of about 2 cm.
2. 2. Wash the cauliflower and remove the hard core end. Break the cauliflower into small florets.
3. 3. Drain the chickpeas well in a sieve.
4. 4. Wash the spinach and remove any tough stems. Wilt the spinach in boiling salted water (blanching). Drain the spinach and let it drip dry.
5. 5. Heat the oil in a deep pan.
6. 6. Fry the potato cubes over medium heat. Stir frequently. Fry the potatoes for 10 minutes.
7. 7. Add the cauliflower florets to the potatoes in the pan.
8. 8. Pour in some hot water into the pan if necessary.
9. 9. Let the cauliflower and potatoes cook for another 10 minutes.
10. 10. Peel the garlic and chop it finely.
11. 11. Wash the chili peppers. Cut them lengthwise and remove the seeds. Chop the peppers finely.
12. 12. Add the chopped garlic, chili peppers, and ginger to the pan.
13. 13. Fry the spiced vegetables briefly.
14. 14. Stir in the Garam Masala.
15. 15. Stir the yogurt smooth with the flour.
16. 16. Add the yogurt mixture and the chickpeas to the potatoes in the pan.
17. 17. Let everything simmer over low heat for approx. 10 minutes.
18. 18. Fold in the drained spinach into the curry at the end.
19. 19. Season the curry with lemon juice, salt, and pepper.
20. 20. Sprinkle the finished curry with paprika powder and serve.

Nutrition per serving

• kcal: 333
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 42 g