Healing curry with cauliflower couscous


This anti-inflammatory dish is loaded with goodness – a real treat for your taste buds.


Healing curry with cauliflower couscous

Serves 4

Healing Curry:
500ml coconut milk
600g chickpeas
2 potatoes, cut into small pieces
A bag of baby spinach or thawed chopped spinach from the freezer
1 onion
2 cloves of garlic
1 tbsp grated ginger
1 tbsp grated turmeric
½ red chili, seeds removed
Ras el hanout – moroccan spice mix
to taste (start with 1 heaped tbsp)
1 tbsp red curry paste
1 tbsp tomato paste
Fresh coriander

Cauliflower couscous:
½ tsp pepper
50ml olive oil or hempseed oil
1 tsp salt
½ big or 1 small cauliflower head (alternatively readily prepared cauliflower rice)
readily prepared cauliflower rice)
1 bundle of parsley
50g cashew nuts, almonds, hazelnuts,
or hemp seeds
2 spring onions
1 clove garlic
1 bundle of chives or ramson
100ml pomegranate seeds

Put the chickpeas and spinach aside and fry all other ingredients for the Healing Curry in the coconut milk. Add the chickpeas and spinach when the potatoes are cooked through. Heat well until the spinach has wilted.

For the cauliflower couscous: blend parsley, garlic, salt, pepper and oil, and put aside Roast the nuts in a frying pan and chop roughly. Grate cauliflower, chives, and spring onions in a food processor. Finally, add nuts,
pomegranate seeds, and the parsley oil to the cauliflower.

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