This recipe is packed with nutritious ingredients like cauliflower, chickpeas, and spelt. Cauliflower is a great source of vitamins and minerals, while chickpeas are high in protein and fibre. Spelt is an ancient grain that’s packed with nutrients like fibre, protein, and vitamins B2 and E. This curry is also rich in flavorful spices like ginger, cumin, and coriander, which have anti-inflammatory properties and can aid in digestion.

INGREDIENTS

• 1 head of cauliflower, chopped into florets
• 1 can of chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tbsp of grated ginger
• 1 tbsp of curry powder
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1/4 tsp of cayenne pepper (optional for a spicy version)
• 1 can of diced tomatoes
• 1/2 tub of coconut yogurt
• 1 cup of pearled spelt
• 2 cups of water or vegetable broth
• Salt and pepper, to taste
• Fresh coriander, chopped for garnish
• Lime wedges, for serving

METHOD

Rinse the pearled spelt and add it to a pot with 2 cups of water or vegetable broth. Bring to a boil and then reduce the heat to low. Cover and let simmer for 25-30 minutes, or until the spelt is tender and has absorbed all the liquid.

In a separate large pan, heat a splash of oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened.

Add the garlic, ginger, curry powder, cumin, coriander, and cayenne pepper (if using) and stir to combine. Cook for 1-2 minutes until fragrant.

Add the cauliflower and chickpeas to the pan and stir to coat with the spice mixture.

Pour in the can of diced tomatoes and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes until the cauliflower is tender. Stir through the coconut yogurt just ahead of serving.

Serve the cauliflower and chickpea masala curry over the pearled spelt, and garnish with fresh coriander and lime wedges.

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