This tasty little dish more than satisfies all of these requirements, and is really easy to put together.
The smell as it cooks is intoxicating, and the flavour is subtle, yet satisfying.
Pair a scoop of this chunky curry with a nice bowl of basmati rice and you have yourself quite a fantastic weeknight meal.
Oh, and leftovers are definitely something to look forward to. The spice will deepen and compliment the sweetness of the raisins even more the next day.
What's not to love?!
Prep Time: 25 minutes
Cooking Time: 40 minutes
Makes: enough for 4-6
4 cups spinach, roughly chopped
2 cups cauliflower, broken into small florets
1 cup water
1 cup cooked basmati rice
1 cup cooked chickpeas (How to Cook...Beans!)
1 cup onion, diced
1/4 cup raisins
2 cloves garlic, minced
1 Tbsp. garlic, grated
1 Tbsp. garam masala
1 Tbsp. balsamic vinegar
1 tsp. sunflower oil
1/4 tsp. cayenne pepper
1/8 tsp. salt
Fresh cracked black pepper
1. Heat the oil on medium in a cast iron pan or large skillet
2. Cook the onions for 5-6 minutes or until golden
3. Add the garlic, ginger, spices, salt and pepper and stir for another minute
4. Add the balsamic vinegar and stir to combine
5. Add the cauliflower, chickpeas, water then cover and simmer for 10 minutes, stirring occasionally
6. Pile the spinach on top then cover and steam for 5 minutes
7. Remove pan from the heat, uncover and stir in the raisins then serve with rice