CHICKPEA AND CAULIFLOWER CURRY

SERVES 4

Provides: Beans, cruciferous veg, other veg, spices, whole grains.

250ml Vegetable Broth (see Irish Mail on Sunday pullout) stock

1 red onion, chopped

2 garlic cloves, chopped

1 jalapeno pepper, seeded and minced (optional)

1 ½ tbsp curry powder

1 head cauliflower, trimmed and cut into small florets

225g green beans, trimmed and cut into 2.5cm pieces

400g BPA-free tin or Tetra Pak salt-free diced tomatoes, undrained

2 roasted red peppers, chopped

250ml almond milk

3 tbsp nutritional yeast (or yeast flakes) ½ tsp smoked paprika

425g BPA-free tin or Tetra Pak salt-free chickpeas, drained and rinsed

Cooked brown rice, to serve IN A large pan, heat the broth/ stock to a boil over medium-high heat. Add onion and garlic, cover, and cook until tender for about 3 minutes. Stir in jalapeno (if using) and curry powder, then add cauliflower, green beans, tomatoes and roasted peppers. Cover and bring to a boil. Reduce heat to low. Simmer for about 20 minutes until the vegetables are tender. Use a blender to break up some veg. Stir in almond milk, nutritional yeast, paprika and chickpeas, and cook for 5 to 10 minutes. Serve over brown rice.