Cauliflower, Chickpea and Spinach Curry!!!

Here is a yummy recipe which will warm you during your mid week blues and only £4.64, depending on the ingredients you use!
Ingredients

·         Oil- 1 tbsp 

       Tesco sunflower oil oil 80p 250ml

·         Onion- half, 16p

·         Curry paste/powder- Tesco Korma Sauce 79p

                                     - Tesco Tikka curry powder £1

·         ½ a cauliflower- Aldi 29p

·         Spinach- 2 handfuls Redmere Farm spinach £1

·         Chickpea can, Tesco 50p - save the water 
       Stock cube- Tesco everyday value 30p

·         Rice/naan- Tesco Basmati 500g rice 89p

1.       Heat oil in a large pan, cook the onion on a medium heat until coloured and softened, should look golden and slightly translucent. This may take 5 to 10 minutes depending how hungry you are.

2.       Stir in curry paste and cook briefly, add chickpea water. Cook a minute and stir in cauliflower and chickpeas.

3.       Bring to boil and then reduce heat to simmer gently for ten mins, adding more chickpea water if necessary, until cauliflower is tender and sauce is slightly thick. Cook rice in a pan filled with boiling water for 5-10 minutes until soft, drain and serve.

4.       Stir in spinach leaves and cook until just wilted then serve.

     

1.       If you are using a pre made sauce, add the chickpea and cauliflower to the oil first and then half the jar of sauce. Allow to simmer so the flavours can get to know each other. Add the stock cube or chickpea water and allow to simmer for another five minutes. If you want it to be creamier you can add coconut milk.
2.       Make sure that the cauliflower is tender, so that a knife can easily cut through, before adding the spinach. These will take 2-3 minutes to wilt, as you stir them into the sauce. 
3.       Cook rice to packet instructions and serve with the curry. I like to add some turmeric into my rice to give it a nice orange colour and some extra flavour. It reminds me of being at a curry house without having to pay extra!

You can also add coconut milk to your recipe if you want it to be slightly creamier and you can mix cornflour with water if you want it to be slightly thicker. You know your spice and taste pallet best so you should determine how much curry powder or paste you should use. I would recommend 2 tbsp of curry paste and 3 tbsp of curry powder for a mild spice.