Woman’s Day (Australia) - - Food To Love -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.