Vegetables are filling which means this curry really keeps you full-up. The addition of the chickpeas tops up the protein, making it perfect for the Renew Reset Recharge® programme. This recipe contains more than the usual 250g vegetables per serving but don’t worry about it as you don’t need any other carbs. It can be made completely plant-based if you switch the dairy yogurt for almond or coconut yogurt. And, if you are getting tired of cauliflower rice, broccoli rice makes a great and colourful alternative.

Ingredients – serves 4

1 cauliflower, around 1kg, cut into florets
2 tablespoons extra virgin olive oil
2 x 400g cans chickpeas, rinsed and drained
1 teaspoon ground turmeric with 1 teaspoon ground cumin
1 onion, finely diced
2 cloves garlic, crushed
5cm piece of fresh ginger, finely chopped
150g Madras curry paste
400g fresh tomatoes, finely chopped
300ml filtered water
150g full fat plain yogurt (or plant based equivalent)
Large handful of fresh coriander, chopped
500g purple sprouting broccoli

Method

1. Turn the oven to 200°C fan.
2. Put the cauliflower florets and chickpeas into a ceramic baking dish. Toss them in one tablespoon of the olive oil with the turmeric and cumin and cook on the middle shelf of the hot oven for 25 minutes. Stir mid-way to prevent the cauliflower catching at the edges.
3. Roughly chop the broccoli and place in a food processor with an S-blade. Pulse for a few seconds until the broccoli is finely chopped, resembling rice. If you do not have a food processor, you can finely chop or even grate. Place the broccoli in a ceramic dish and cook in the oven for 15 minutes so that it is tender, but not charred.
4. Meanwhile, fry the onions in the remaining tablespoon olive oil and cook until softened, usually around five minutes on a medium heat.
5. Add the garlic and ginger and cook for a further two minutes. Add the curry paste and cook for a further minute.
6. Add the chopped tomatoes and the water and simmer for around five minutes until slightly reduced.
7. Add the cooked cauliflower and chickpeas and simmer for a further 5 minutes.
8. Stir through the yogurt, off the heat and add the freshly chopped coriander.
9. Serve!

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