Cauliflower and chickpeas is a flawless food partnership that’s often found in indian stylecurries. Less frequently used in thai dishes, but it’s equally delicious and loaded withnutrition. Chickpeas are an excellent source of fibre and plant based protein, makingthis an excellent balanced dish for your gut

Ingredients:

1 small-medium cauliflower

1 400g can chickpeas

1 400g can coconut milk

1 brown onion

1 red chilli

50g yellow thai curry paste

150g basmati rice

5g coriander

5g mint

Method

Preheat the oven to 220C/200C/gas mark 7.

Boil a kettle of water for the rice. Place the rice in a small-medium saucepan (one that you have a lid for), and add225ml of boiling water to the rice. Bring the water to a simmer, then place the lid on top and turn the heat down to the lowest setting. Cook for 15 minutes, then remove from the heat and letit sit in the covered pot for another 5 minutes.

Meanwhile, remove the outer leaves from the cauliflower andcut away the stem at the base. Cut off the cauliflower florets,then slice into bite size pieces.

Add 1-2 tbsp of oil to a baking sheet, then add the cauliflowerflorets and sprinkle with salt. Place in the oven for 10 minutes.

Meanwhile, halve, peel and slice the onion. Deseed and finelychop the chilli. Heat a large frying pan (or wok) with 1-2 tbspof oil over a medium heat. When the pan is hot, add the onionand chilli. Cook for 5 minutes, until softened slightly. Stir often.

Roughly chop the coriander and mint. Drain the chickpeas.

Add the yellow thai curry paste to the onions, and cook for 2minutes, stir frequently.

Add the coconut milk, 100ml of water, the drained chickpeasand cauliflower florets. Simmer for 5 minutes, then stir throughthe chopped herbs and serve with the basmati rice

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