Vegetable & Chickpea Curry with Cauliflower Rice
This warming recipe is packed with antioxidants, vitamins A, C and B, protein, soluble fibre, beta glucans and a variety of minerals including sulphur and magnesium. It offers nutritional support for digestion, liver function, blood sugar balance, energy metabolism, healthy immune response, skin, nails, hair and balanced cholesterol levels.
Servings: 4 people
For the baked veg
- 1 aubergine
- 1 onion
- 1 red, yellow and 1 green pepper
- 1 sweet potato
- 1 tbs of melted coconut oil
For the spicy sauce
- 1 dessert spoon of melted coconut oil
- 100 g mushrooms, quartered
- 2 tsp of medium curry powder
- 2 chopped red or green chillies
- 3 cloves crushed garlic
- 150 g of cooked chickpeas
- 400 g cooked tomatoes
- 200 g spinach
For the 'rice'
- 1 cauliflower
- Dice the baked veg ingredients and put into a casserole dish with a tablespoon of coconut oil
- Bake in oven at 160c for an hour.
- Reduce heat to 140c and bake for another 30 minutes. Stir a couple of times during the process, watching it doesn’t burn.
For the sauce
- Melt a dessertspoon of coconut oil in a pan and add the mushrooms, spices, chilli and garlic.
- Cook on a low heat for 2-3 minutes. Add in the baked vegetables, chick peas and tomatoes. Cook for 10-15 minutes. Add the spinach, cook for a further 3 minutes before serving.
- In the meantime, make the ‘rice’ by grating a cauliflower and cooking in a little water for 5 minutes. Drain and serve with the curry.
Recipe by Nutritionist Jane Adams, graduate of CNM