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Coconut, Chickpea and Cauliflower Curry

A great vegetarian curry that will be perfect with a bottle of Carmenere. We should all be eating more cauliflower, such are its health benefits. The cauliflower belongs to the cruciferous family, along with broccoli and Brussels sprouts, and contains glucosinolates and thiocyanates, which stimulate the production of cancer-fighting enzymes in the body. Plus it has abundant vitamin C. It delivers on flavour, too, and it’s a perfect foil for aromatic spices such as cumin, coriander and turmeric. Broccoli also works well here.

For 4

  • 300g rice noodles
  • 2 tbsp olive or rapeseed oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 tbsp curry powder
  • 1 x 400g tin chickpeas, drained
  • 300g cauliflower florets
  • 1 x 400g tin coconut milk
  • 500ml water

To serve:
handful of fresh coriander, chopped

Cook the noodles as instructed on the packet and drain. Meanwhile, heat the oil in a large pan over a medium heat, add the onion and garlic, and cook for a couple of minutes until soft. Add the curry powder and cook for a minute or so. Add the drained chickpeas and stir to coat. Add the cauliflower, coconut milk and water, then bring to the boil and simmer for 10 minutes, until the cauliflower is tender. To serve, divide the noodles between four deep bowls and top with the curry, then the fresh coriander.

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This recipe has been kindly supplied from The Boat Cookbook by Fiona Sims published by Bloomsbury for more information and to buy a copy please do visit their website

Fiona Sims is a food, drink and travel writer with nearly 20 years experience of writing for the UK’s top newspapers and magazines.

To find out more about Fiona please look on her website.