Boost your brain and detox your liver with ourCauliflower & Chickpea Curry! This dish not only tantalizes your taste buds but also packs a nutritional punch. Made with cauliflower, a powerhouse of choline, it supports your nervous system function. Plus, by swapping white rice for cauliflower, you’re upping your plant and dietary fibre intake. A delicious way to stay healthy!
2 tbsp rogan josh paste (or any Indian curry paste)
1⁄2 cup chopped coriander root
1⁄2 cauliflower, chopped
400g tinned tomatoes
1 1⁄2 cup vegetable stock
400g tinned chickpeas
1⁄2 cup frozen peas
Directions
Add a tbsp olive oil to a medium saucepan over medium heat. Add the chopped onion and cook for 5 minutes until translucent.
Add the curry paste and coriander root and stir for a further minute or until fragrant.
Add the tinned tomato and vegetable stock to the pan and stir. Place the cauliflower and chickpeas in the pan and let the mixture simmer for 5 – 10 minutes or until the cauliflower is almost cooked through.
Add in the peas and cook for a further couple of minutes.
