An easy, quick and balanced recipe, all rich in flavor thanks to spices and coconut milk. What also bring a little color to the plate!
Ingredients: (for 4 people)
Peel and finely mince the onion. Cut the cauliflower into florets. Remove the stems from the spinach.
Bring a pot of salted boiling water to a boil and cook the bulgur according to the directions on the package.
To do preheat the cookeo in browning mode and pour a drizzle of olive oil. Brown the onion with the curry and turmeric. Add the cauliflower and the spinach then brown for 2 minutes while stirring.
Add the rest of the ingredients and cook under pressure 10min.
Weight Watchers: 5SP/pers. (lait coco light suzi wan)
Version without Cookeo: Sauté the onion and spices quickly with a little oil in a large saucepan. Add the cauliflower, crushed tomatoes and coconut milk and cook for about 20min, covered. As soon as the cauliflower is tender, add the spinach and chickpeas then continue cooking for 5 minutes.
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