Chickpeas and spinach curry on cauliflower and lime rice

Name: Chickpeas and spinach curry on cauliflower and lime rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 15 g Ginger Root; 500 g Sweet potatoes; 300 g Chicken filet; 1 can(s) (425 ml) Chickpeas; 50 g flaked almonds; 4 TABLESPOONS Oil; 2-3 TEASPOONS red curry paste; 2 can(s) (400 ml each) coconut milk 90%; 1 Organic Lime; 7-10 Tbsp Salt; 75 g Baby leaf spinach; 8 Stem(s) Coriander; 2 Heads of cauliflower (about 600 g each); 7-10 Tbsp a few drops of paprika oil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
15 g Ginger Root
500 g Sweet potatoes
300 g Chicken filet
1 can(s) (425 ml) Chickpeas
50 g flaked almonds
4 TABLESPOONS Oil
2-3 TEASPOONS red curry paste
2 can(s) (400 ml each) coconut milk 90%
1 Organic Lime
7-10 Tbsp Salt
75 g Baby leaf spinach
8 Stem(s) Coriander
2 Heads of cauliflower (about 600 g each)
7-10 Tbsp a few drops of paprika oil

Directions

1
Peel and finely dice the onions. Peel and finely chop garlic and ginger. Potatoes peel, wash and cut into approx. 0.5 cm large cubes. Dab meat dry and cut into thin strips.
2
Pour the chickpeas into a sieve and drain well. Roast almond flakes in a pan without fat until golden brown. Let them cool down on a flat plate.
3
In the meantime heat the oil in a large pan. Sauté the meat for about 2 minutes, turning it over and taking it out. Fry the potatoes in the hot oil for about 3 minutes. Add curry paste, garlic, ginger and onions and fry briefly.
4
Add chickpeas and meat and deglaze with coconut milk. Wash the lime hot, finely grate the peel and put aside. Halve lime and squeeze juice. Season curry with some lime juice and salt.
5
Simmer at low heat for about 10 minutes.
6
In the meantime, sort, clean, wash and drain the spinach. Cut off upper third of the coriander, wash and shake dry. Except for a few leaves for garnishing, chop roughly. Clean and wash the cauliflower.
7
Cabbage is best grated coarsely on the whole. Grate and cook in boiling salted water for 2-3 minutes. Place in a sieve and drain. Mix in a bowl with chopped coriander, flaked almonds and lime zest.
8
Season to taste with salt.
9
Add the spinach to the curry and stir in briefly. Season curry with salt and lime juice. Arrange on plates with cauliflower rice. Add remaining cauliflower. Garnish curry with coriander and drizzle with paprika oil if necessary.