Fiery Cauliflower, Chickpea and Spinach Curry

From Dominique’s Kitchen

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tbsp oil in large saucepan or lidded wok over low-medium heat. Fry curry paste and turmeric, stirring constantly for a minute or so until paste starts to change color and releases its aroma. Add stock to the pan with 1/2 teaspoon of sugar. Taste for heat and seasoning. Add more curry paste if needed. Stir in cauliflower and chickpeas. Cover, turn the heat up and bring to boil. Lower to simmer. Simmer for 5 minutes, then stir in spinach. Cook for another few minutes until cauliflower is tender and spinach is wilted. Taste. Add any extra sugar, salt or pepper. Serve with rice and extra chilies if desired.