Roasted cauliflower with curried chickpeas
Ready in 35 min1 serving
394kcal · per serving
Protein17.4 g
Carbs33.5 g
Fat17 g
Ingredients
- 250 g Cauliflower, raw
- 10 g Olive oil
- 3 g Curry powder
- 50 g Onion
- 150 g Chickpeas (canned)
- 100 g Canned peeled tomatoes
- 30 g Baby spinach, raw
Steps
- Cut the cauliflower into florets, toss with half the oil and some curry, and roast for 25 min at 210 °C.
- Sauté the sliced onion in the rest of the oil, then add the remaining curry, the chickpeas and tomatoes.
- Simmer for 10 min, stir in the spinach at the end and serve with the roasted cauliflower.
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