January 21, 2024 / Lyn Jones / 0 Comments
Serves 4
Ingredients
- 2 Tab olive oil
- 1 sprig spring onion, chopped finely
- 2 cloves garlic, minced
- 2 cans (800ml) full-fat coconut cream
- ½ can (200ml) diced tomatoes
- juice of 2 limes
- 1 head cauliflower, cut into florets
- 2 Tab curry powder
- 1 tsp salt
- 1 can (420g) chickpeas
- 60g spinach, chopped finely
- 1 small handful coriander1. In a saucepan, fry spring onion & garlic on med heat until they begin to brown.
2. Add coconut, tomatoes, lime, cauli, curry & salt. Mix well, simmer med heat 20-25 mins.Step 3. Add chickpeas & continue to simmer on medium heat for a further 5 minutes.
4. Add spinach & coriander, simmer a further 1 minute before removing from the heat.
5. Serve as desired, suggest with with rice, coconut yoghurt, lime, spring onions and coriander.
December 2, 2023 / Lyn Jones / 0 Comments
INGREDIENTS
1 Tab olive oil
2 Tab ground cumin
400g chickpeas, drained & rinsed
2 garlic cloves, crushed
.5 cup orange juice
.33 cup currants
2 carrots, coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
.33 cup coriander leaves, chopped
.25 cup tahini
2 Tab toasted seeds (sesame & sunflower)
DIRECTIONS
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea mixture, carrots, green onions, spinach & coriander in a large bowl.
- Dressing: Combine tahini & reserved orange juice. Whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.