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Ingredients
- 225 gm Cauliflower florets, (8oz)
- 125 gm Baby spinach, washed (4oz)
- 2 x Tomatoes, minced
- 1 x 425 gram can chick peas, liquid removed
- 2 Tbsp. Balti curry paste
- Â Â Salt
- 2 x Mini nan breads
Directions
- Cut the florets into bite sized pcs. Heat 1 cm water in a mediium-large saucepan, put in the cauliflower and cook for 4-5 min, till it's just tender. Drain, then add in the spinach, tomatoes, chick peas and balti curry paste to the pan.
- Cook gently for 3-4 min, stirring, till the mix is warm and the spinach is tender. The saucepan and tomato will produce water as they cook and this will blend with the balti paste to make a small quantity of tasty sauce and prevent the mix from sticking to the pan. Serve with the warmed nan bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 447g | |
| Calories 91 | |
| Calories from Fat 8 | 9% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Potassium 1406mg | 40% |
| Total Carbs 18.48g | 5% |
| Dietary Fiber 7.4g | 25% |
| Sugars 9.57g | 6% |
| Protein 6.68g | 11% |
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