Curry spinach salad with mango, chickpeas and cauliflower

Ingredients for 2 servings:

• 70 g spinach (baby spinach)
• 1 bunch of parsley
• 1 large mango(s), ripe
• 2 large onions, red
• 300 g cauliflower in florets
• 180 g chickpeas from the can
• 2 tsp, heaped sugar
• 1 tsp, leveled cumin
• 1 tsp, leveled turmeric
• 5 tbsp oil, neutral
• 3 tbsp lime juice
• 3 tsp, ground curry powder, mild
• 1 pinch of salt
• 1 pinch of chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the dressing, mix the lime juice with 2 tablespoons of oil, 2 teaspoons of curry powder, a pinch of salt, and chili powder, and set aside. For the salad, peel the mango and dice the flesh. Rinse the chickpeas and add them to a large bowl with the mango. Cook the cauliflower florets in boiling salted water for 4-5 minutes. Peel both onions, slice them into thin rings, and fry them in a pan with half of the remaining oil until soft. Stir in the sugar, cumin, turmeric, and the remaining curry powder, let it caramelize briefly, and then add the contents of the pan to the bowl. Heat the remaining oil in the pan. Chop the drained cauliflower, if desired, season well with salt, and fry in the oil until browned. Add the fried cauliflower to the bowl. Wash the spinach and parsley, pick off the herb leaves, and add them to the bowl with the spinach. Add the dressing and mix thoroughly, seasoning with salt, sugar, or curry powder to taste. Serve immediately or reheat briefly in the oven.