Easy one tray curry for a Meat-free Monday.
1 chopped onion
2 cloves of garlic
1 thumb size ginger grated
1 tsp cumin
1 tsp curry powder
1 tsp turmeric powder
3 cardamom pods (seeds crushed)
pinch of salt
1 head of cauliflower broken into pieces
1 tin coconut milk
1 tin chicken stock
1 tin chickpeas
1/2 tin rice
1 bag of baby spinach
Chopped fresh coriander, toasted almond flakes, yoghurt and lemon wedges
Serve with a fresh salad or steamed green vegetables
Preheat oven to 180°C.
To a large casserole dish add all the ingredients except for the spinach, flaked almonds & coriander
Stir and place in the oven for 30 minutes. Stir the curry about twice during this time. Now add spinach and give a stir.
Bake for another 15 minutes. If the rice is not soft after the 45minutes, add a little water and place it back in the oven until cook.
Garnish with fresh coriander, yoghurt, lemon wedges and toasted flaked almonds.
You could also add 500g of chopped chicken breast or chicken pieces like thighs and drumsticks to the curry when adding ingredients to the casserole dish at the beginning.