Chick Pea & Cauliflower Curry


2 tablespoon coconut oil or mild or medium (not extra virgin) olive oil

3 tablespoon medium curry paste

2 large onions, sliced

½ cauliflower, broken into small florets

410g can chickpeas, rinsed and drained

400ml can coconut milk

210ml hot vegetable stock

1 tablespoon tamari

250g fine green beans

Handful of coriander, torn or roughly chopped

A little sea salt


Put the oil and the curry paste in a large frying pan or wok and fry the onions over a medium heat for around 5 minutes to soften them.

Add the cauliflower and chickpeas to the pan and stir to coat them in the other ingredients.

Pour in the coconut milk, stock and tamari, and stir.

Bring to the boil, then cover and simmer over a gentle heat for around 30 minutes or until the cauliflower is fairly soft.

Stir in the green beans and cook for another 5 minutes or so until they are tender.

Check the seasoning, add salt if necessary and scatter with the coriander leaves before serving.

Can be made in advance, but add the green beans and warm the curry through when ready to serve.

Wheat Free – Gluten Free – Dairy Free


Serves 4