Warm chickpeas and cauliflower salad with curry, raw spinach and mango
For 4 people
- 150 gr chickpeas (pre-cooked) from the brand Casa Amella
- 1 onion
- 1 small cauliflower (about 400 gr)
- 50 ml sunflower oil
- 1 ripe mango
- 50 gr fresh spinach leaves
- ½ teaspoon turmeric powder
- 1 teaspoon yellow curry powder
- 1 teaspoon brown sugar
- 3 tablespoons lime juice
- some fresh coriander (for garnish)
- salt & pepper
In a large frying pan, heat sunflower oil and the cook onion for approx. 6-7 minutes over medium heat, mixing occasionally until the onion is golden brown and completely soft.
Meanwhile, in a saucepan, boil the water and cook the cauliflower for one minute. Then take it out, drain and set aside.
Now put the cauliflower and chickpeas in the frying pan and add the spices: turmeric, curry, sugar, salt & pepper. Fry everything over high heat for 3 to 4 minutes, just enough so the vegetables will catch color.
After that let the mixture to cool down for 5 minutes if you want to eat the salad warm or a little bit longer to eat it at room temperature.
Meanwhile, cut the mango into small cubes and chop the coriander.
Now, all you have to do is add the mango, coriander, spinach leaves and lime juice to the pan, mix everything well and serve immediately.
Collaboration with the brand Casa Amella