The chickpea flour creates a rich, thick gravy that’s gluten-free. This quick curry is perfect for weeknight dinners.
Ingredients
- 1 tablespoon chickpea flour (besan)
- 3 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 375ml (1 1/2 cups) water
- 1 tablespoon coconut oil
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon brown mustard seeds
- 25 fresh curry leaves
- 4 garlic cloves, thinly sliced
- 1 long fresh red chilli, thinly sliced
- 1 large brown onion, halved, thinly sliced
- 1 large head cauliflower, cut into florets
- 270ml can light coconut milk
- 400g can chickpeas, rinsed, drained
- 120g baby spinach
- 2 tablespoons lemon juice
- Steamed rice, to serve
Method
- Step 1Combine the flour, coriander, garam masala and turmeric in a small bowl. Slowly stir in 1⁄2 cup of the water until a smooth mixture forms.
- Step 2Heat the oil in a deep frying pan over medium-low heat. Add cumin and mustard seeds. Cook, stirring, for 1 minute. Stir in curry leaves for 30 seconds. Stir in garlic and chilli for 2 minutes or until golden. Transfer half the mixture to a small bowl and reserve. Add onion to the pan. Cook, stirring, for 3 minutes or until soft.
- Step 3Add spice mixture and remaining water to the pan. Bring to the boil. Simmer for 2 minutes. Stir in the cauliflower. Season well. Reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes. Stir in coconut milk. Cook, covered, for 5 minutes or until cauliflower is almost tender. Stir in chickpeas. Cook, covered, for 3 minutes or until warmed through. Stir in spinach for 2 minutes or until just wilted. Remove from heat. Stir in lemon juice and sprinkle with reserved curry leaf mixture. Serve with steamed rice.
- Low carb
Nutrition
1685 kj
Energy
12g
Fat Total
9g
Saturated Fat
16g
Fibre
15g
Protein
49g
Carbs (total)
All nutrition values are per serve
Notes
Freeze leftover curry leaves in sealable plastic bags for up to 2 months, or fry them in a little ghee before scrambling eggs or cooking rice pilafs.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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