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.
