Chickpea Curry with Cauliflower Rice Recipe

This recipe serves 4

PLANT PRESCRIPTION: 13/30

PROTEIN POWER: 15G

CONVENIENCE: 8/10- easy to make in batches and freeze

Ingredients:

• Olive oil (or any oil)

• 1 onion

• Thumb-sized chunk of ginger

• 2 crushed garlic cloves

• 1tsp ground coriander

• 1tsp cumin

• 1tsp turmeric

• Cayenne pepper to taste (or leave it out to make it more child friendly)

• 2 tins tomatoes

• 2 tins chickpeas (drained)

• 1 cup vegetable stock

• 2 generous handfuls of roughly chopped, fresh spinach

• 200mls coconut milk

• 1tsp garam masala

• 1 cauliflower

Recipe:

1.      Finely chop one onion in 2 tablespoons of an oil of your choice.  We use olive oil but it’s up to you.

2.      Add in a thumb sized amount of grated ginger, 2 crushed garlic cloves and cook for 1-2 minutes

3.      Then add a teaspoon each of ground coriander, cumin, turmeric (+/- cayenne pepper but we leave this out to make it more child friendly) and cook for around 2 minutes whilst stirring

4.      Next add 2 tins of tinned tomatoes, 2 tins of chickpeas and a cup of vegetable stock

5.      Bring to the boil, then reduce the temperature to simmer

6.      Simmer for 10 minutes whilst stirring until its reduced, then add 2 generous handfuls of finely chopped fresh spinach, season to taste and simmer for a further 5 minutes

7.      Remove the pan from the heat and mix in a teaspoon of garam masala and 200mls of coconut milk

For the cauliflower rice:

1.      Roughly chop one cauliflower and then pulse in the food processor

2.     Pan fry for a few minutes until it starts to soften with a little oil, salt and pepper to taste