Harissa Cauliflower & Chickpea Curry

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A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you.  Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.

 

Makes 4 Servings 

1 tsp Ginger powder or 1″ piece fresh ginger minced

2 garlic gloves – minced

1 yellow onion – diced

2 tbsp Harissa Paste

Florets from 1 Caulifower

2 x 400g Chickpeas, drained

1 x 400g coconut milk

300ml vegetable stock

200g baby spinach

Salt & pepper to taste

 

  1. Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
  2. Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.                                                                                                            20200208_143732
  3. Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
  4. Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.            20200208_151953
  5. Serve with some Bulgur wheat or rice for a filling meal.

 

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