Cauliflower, chick pea and spinach curry (kid friendly)
3 minutes
20 minutes
Serves: 4
  • 1 onion
  • 1 thumb sized piece of fresh ginger, chopped finely
  • 4 cloves garlic, chopped finely
  • 2 tablespoons of coconut oil (or vegetable oil)
  • 1 /4 teaspoon of chilli flakes (optional)
  • 1 teaspoon of garam masala
  • 1 /2 teaspoon ground cumin
  • 1 /2 teaspoon of ground coriander
  • 1 /2 teaspoon of turmeric
  • 1 small cauliflower
  • 1 tin of chick peas
  • 1 tin of coconut milk
  • 125 g Spinach
  • 1 lime, juice of
  • pinch salt
  • To serve:
  • Fresh coriander, roughly chopped
  • Fresh chilli, diced small
  • brown rice

Soften the onion, garlic, ginger in oil for a few minutes. Add the spices to cook out for a minute more. Now the cauliflower and chick peas. Add the coconut milk too. Let this lot come to the boil then simmer with lid on until the cauli' is soft. Should take about 15 minutes. Lastly, add the spinach just before serving to wilt in the curry. Squeeze the juice of lime and season to taste with salt. Stir through some fresh coriander. Serve with brown rice and extra coriander and chilli for grown ups.


Schedule this meal:

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Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.