SERVES 4 ~ Prep time 15 minutes ~ Cook time 30 minutes ~ Calories 341 per serving ~ 10 SmartPoints per serving, 38 SmartPoints per recipe
1 tbsp vegetable oil
1 large onion, roughly chopped
2 green chillies, cut in half lengthways and finely sliced
4 garlic cloves, finely chopped
5-6cm piece fresh ginger, peeled and grated
1 tsp curry powder
1 tsp ground turmeric
1 large head of cauliflower (around 600g), divided into florets
400g tin chickpeas in water, drained and rinsed
400ml half-fat coconut milk
1 tsp nigella seeds
100g young leaf spinach
30g fresh coriander, roughly chopped (including stalks)
1 Heat a deep frying pan over a medium heat. Add the cashews and 'dry-fry' them for 3-4 minutes, shaking the pan occasionally, until fragrant and a little charred. Remove from the pan and set aside.
2 Add the oil to the pan. Once hot, add the onion and cook for 2_3 minutes or until beginning to caramelise. Add the green chillies, garlic, ginger, curry powder and turmeric. Continue to fry until the onions are soft and the chillies have lost their bright colour.
3 Add the cauliflower florets, chickpeas and coconut milk to the pan and give everything a good stir. Tip in the cashew nuts and nigella seeds. Bring to a simmer and cook, covered, for 20 minutes until the sauce has begun to thicken.
4 Stir through the spinach and 2-3 tbsp water if the sauce is looking a little too thick. Season well with salt and freshly ground black pepper. Replace the lid for a couple of moments until the spinach has just wilted. Stir through half the chopped coriander then serve garnished with the remaining coriander.
Recipe courtesy of Weight Watchers.