Irish Heart Chickpea and Cauliflower Curry with Flatbread
Heart healthy, high protein, high fibre chickpea and cauliflower curry with fresh herbed flatbreads, a filling and nourishing dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at irishheart.ie.
Cooking tools:
- Sifter
- Rolling pin
- Grater
- Griddle
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Kitchen towel
- Plate
Ingredients
- 1 tablespoon sunflower oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 2.5cm (1in) piece fresh root ginger, peeled and grated
- 1 green chilli, seeded and finely chopped
- 2 teaspoons hot curry powder (such as Madras)
- 300ml (½ pint) no-salt vegetable stock
- 400g (14oz) tin chopped tomatoes
- 225g (8oz) small cauliflower florets
- 400g (14oz) tin chickpeas, drained and rinsed
- 225g (8oz) tender young spinach
- 2 tablespoons Greek-style yoghurt
- 1 lime, cut into wedges, for garnish
- 4 tablespoons Greek-style yoghurt
- 1 free-range egg, lightly beaten
- 225g (8oz) self-raising flour, plus extra for dusting
- 2 tablespoons fresh coriander, chopped
- A little olive oil
- Freshly ground black pepper
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