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Curried cauliflower, potatoes, chickpeas & spinach
main courses | serves 4
1. Cook the cauliflower in salted boiling water for 5 minutes, then drain, reserving about 150ml cooking water.
2. Cook the potatoes in salted boiling water for 10 minutes, then drain.
3. Heat the olive oil and butter in a large frying pan or saucepan over a low heat and sauté the garlic, onion and chilli until softened. Stir in all the spices, season, and cook for a few minutes. Add the cauliflower, potatoes and reserved cooking water, then simmer over a low heat for 10 minutes. Add the chickpeas and spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a good squeeze of lime juice.
Recipe Andy Harris
Photo Sam Stowell
from Issue 14
ingredients? 1 cauliflower, separated into florets
? 800g potatoes, roughly chopped
? 2 tbsp olive oil
? 2 tbsp butter
? 2 garlic cloves, thinly sliced
? 1 onion, thinly sliced
? 1 long green chilli
? 1 tsp ground turmeric
? 1 tsp ground cumin
? 1 tsp ground coriander
? 1 tsp mustard seeds
? 1 tsp ground ginger
? 1 tsp curry powder or garam masala
? 1 x 400g tin chickpeas, drained
? 250g baby spinach leaves
? Yoghurt and lime juice, to serve