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INGREDIENTS

  •  1/2 cup cooked beans
  • 1 head cauliflower
  •  1 tbsp cooking oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp turmeric powder
  •  1/2 onion chopped
  •  1 tbsp ginger garlic paste
  •  1 tsp curry powder
  •  1 tbsp lemon juice
  •  2 large handful of baby
  •  spinach
    Salt and pepper to taste

INSTRUCTIONS

  1. Preheat large non-stick skillet on medium-high heat and add oil.
  2. Add cumin seeds, onion, ginger garlic paste and cook for 4-5 minutes, stir occasionally.
  3. Add in cooked beans and baby spinach and stir well. Cook until spinach wilts, about three minutes.
  4. Add cauliflower rice stir and cook until warmed through and mix well.
  5. Serve it hot with salad.