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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Throw cauliflower and chickpeas together on a sheet pan with some Indian spices and watch magic happen in this recipe for Roasted Cauliflower and Chickpeas with Indian Spices.
1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower and tomatoes on prepared tray. Add curry paste and toss to coat. Bake for 30 minutes or until cauliflower is tender.
2 Heat oil in a large saucepan set over a medium-high heat. Add onion and chickpeas. Cook, stirring, for 5 minutes or until onion is soft. Add cumin seeds, coriander and chilli. Cook, stirring, for 1 minute or until fragrant. Add vegetable stock to pan with 1/2 cup cold water and bring to the boil. Reduce heat and simmer for 2 minutes.
3 Add cauliflower and tomato mixture to pan. Cook for 5 minutes or until heated through. Add spinach and cook for 2 minutes or until wilted.
4 Serve curry with steamed rice and a dollop of yoghurt.
Calories 300 cal
Kilojoules 1260 kJ
Total fat 7 g
Saturated fat 1 g
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