Jamie Magazine
By Andy Harris
Curried cauli, potatoes, chickpeas & spinach
40 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
1 cauliflower
800g potatoes
2 cloves of garlic
1 onion
1 long green chilli
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon curry powder or garam masala
1 x 400g tin of chickpeas
250g baby spinach
natural yoghurt
1 lime
Method
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
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