DAY 6, CHICKPEA & CAULIFLOWER CURRY

Today's recipe is a healthy and vegetarian family supper. I use my own curry powder using 7 seasonings, it's medium spiced - adjust the chilli flakes according to your own taste! Make a batch, this recipe only needs 1tbsp.

Chickpea and cauliflower curry

1 head cauliflower

1 onion

2 cloves garlic

1 tbsp oil

1 tbsp curry powder

1 tin chickpeas

1 tin tomatoes

100mls vegetable stock

1 tbsp tomato paste

1 tbsp mango chutney

3 tbsp yoghurt or cream

50g ground nuts

1. Preheat oven to 180ºC fan.

2. Cut cauliflower into bite-sized florets.

3. Place on a baking tray, toss in oil and roast for 20 minutes.

4. Chop onion and garlic finely, gently sauté for 10 minutes until translucent.

I added a couple of bay leaves for extra flavour

5. Add curry powder and fry spices for a few minutes.

6. Add chickpeas, roasted cauliflower, tinned tomatoes, stock and tomato paste.

Use the chickpea liquor too - it's full of protein and it'll help thicken the curry.

7. Simmer for 20 minutes. 

8. Remove from heat. Stir in mango chutney, yoghurt and ground nuts.

Serve with basmati rice and garnish with fresh coriander