It's hard to believe this delicious curry is so healthy, and it's one of the meals on The Little Black Dress Diet
Ingredients
- 4 tbsp skinned almonds
- 1 tbsp light oil
- 1 medium onion, finely sliced
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, chopped
- 2 -3 tsp curry powder (mild or hot)
- 1 red chilli, chopped (seeds removed if you don't like it too hot)
- 1 sweet potato, peeled and chopped into small cubes
- 1 cauliflower, cut into florets
- 1 green pepper, chopped
- 300 g10½ oz chickpeas, drained
- 100 ml3½ fl oz light coconut milk
- 200 ml7 fl oz vegetable stock (of can use chicken stock if you don't need to keep it veggie)
- 150 g5¼ oz peas
- A handful of chopped coriander
- 2 tsp sultanas (optional)
- Small handful of cashew nuts, whole or chopped
- 2 tbsp low fat Greek yoghurt
- 1 teacup of cooked brown quinoa, per person
Method: How to make Cauliflower and almond curry
1
Dry fry the almonds then set aside.
2
Heat the oil in a big pan and cook the onions until they are translucent.
3
Now throw in the garlic and ginger, stir and let it sizzle. Next sprinkle in the curry powder and chilli and stir until their aroma is released. Now add the vegetables and season. Add the chickpeas, coconut milk and stock and simmer until the veg is cooked (you can add more stock if you think it needs it). Add the peas and coriander, and sultanas if using.
4
Serve with a teacup of cooked brown rice or quinoa per person and the cashews sprinkled on top with a dollop of yoghurt.
