Ingredients
Serves 4
2 tbsp coconut oil or mild or medium (not extra virgin) olive oil
3 tbsp medium curry paste
2 large onions, sliced
1/2 cauliflower, broken into small florets
410g can chickpeas, rinsed and drained
400ml can coconut milk
210ml (7fl oz) hot vegetable stock
1 tbsp tamari or soy sauce
250g (9oz) fine green beans
handful of coriander, torn or roughly chopped
a little sea salt
Directions
1 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.
2 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.
3 Stir in the green beans and cook for another 5 minutes or so until they’re tender. Check the seasoning, add salt if necessary and scatter with the coriander leaves before serving.
Cook’s Notes
Gluten-free, wheat-free if you use tamari, dairy-free • V • Can be made in advance, but add the green beans and warm the curry through when you’re ready to serve.
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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