AFRICAN SPICED CAULIFLOWER & SPINACH STIR-FRY
SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1825kj COST $$$$$ 1 large cauliflower, broken into florets 200g baby carrots, thinly sliced 1 tbsp ground coriander 1 tbsp cumin seeds 1 tsp fenugreek seeds 1 tsp ground cardamom ½ tsp chilli powder ¼ tsp ground cloves
1/3 cup peanut oil 400g can chickpeas, drained, rinsed 280g bag baby spinach leaves 250g cherry tomatoes, quartered flatbread, Greek yoghurt, to serve
1 In a large bowl, combine cauliflower, carrots and spices. Toss with half the oil. Season. Set aside.
2 Pat chickpeas dry with paper towel. In a wok, heat remaining oil on high. Fry chickpeas 5-6 mins or until crisp and golden (be careful as they may splutter). Remove with a slotted spoon. Drain on paper towel.
3 In same pan, stir-fry cauliflower mixture on high 5-6 mins until just tender.
4 Stir through spinach in batches, cook 1-2 mins until just wilted.
5 Top with crispy chickpeas and tomatoes. Serve with flatbread and Greek yoghurt.