Cauliflower and Chickpea Curry

Ingredients

• 1 dl rice
• 1 clove garlic
• ½ x red onion
• ½ x cauliflower
• 1 tsp curry spice
• 1 tsp salt
• ¾ dl crème fraîche
• 1 dl water
• 200 g chickpeas
• ⅓ pack spinach
• ¼ pack fresh coriander

Method

1. For this dinner we'll be using the clementine salsa made earlier in the weekly menu.
2. Boil rice according to the instructions on the package.
3. Mince the garlic and red onion, and cut the cauliflower into bouquets.
4. Fry garlic, red onion and cauliflower bouquets in a saucepan with oil or butter until the onion is soft. Add curry and salt, and cook for about 1 more minute.
5. Add clementine salsa, creme fraiche and water and cook for about 10 minutes.
6. Add the chickpeas and spinach toward the end, and top with finely chopped coriander. Serve with rice.