This is a great way to use up half a cauliflower (or the trimmings if you’ve tried to cut one into steaks) by combining it with some storecupboard items. Making a sweet and spiced but not hot-spicy curry. This makes 2 portions but the other can go in the fridge or freezer.
Ingredients
Serves 2
1/2 cauliflower
Tin chickpeas
Small tin pineapple
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp turmeric
1/2 tsp mustard seeds
1 lemon
Handful fresh spinach or 2 frozen balls
Instructions
- Start by heating the spices in a dry pan until the aroma fills your kitchen
- Then add a little oil and the cauliflower and stir to coat in the spice mixture.
- Add the chickpeas and pineapple and all the liquid from both cans. Cover with a lid, use a pan with a tight-fitting lid, and the cauliflower half boils half steams until cooked.
- Cook the rice.
- Add the spinach just before serving when the cauliflower is tender.
- Enjoy.
Key Tip
The liquid from tins of beans and chickpeas is good stuff. I almost always add it to whatever I’m cooking.
Suggestions for leftovers
This is great for the trimmings from making this cauliflower steak.
