Cauliflower & chickpea curry

If you fancy a little heat, add a finely chopped red chilli (or a few dried chilli flakes) along with the other spices.

SERVES 4 PREP 25min COOK 15min

• 500g (1lb 2oz) cauliflower florets

• 1tbsp vegetable oil

• 1 large onion, finely sliced

• 2 garlic cloves, crushed

• 1tbsp garam masala

• 1tsp ground cumin

• 400ml tin full-fat coconut milk

• 400g tin chickpeas, drained and rinsed

• 2 handfuls of spinach

• 2tbsp mango chutney

• Large handful of fresh coriander, finely chopped

• 25g (1oz) flaked almonds, toasted

1 Bring a pan of water to the boil and cook the cauliflower florets for 5min or until tender. Drain well; set aside.

2 Meanwhile, heat the oil in a separate large pan and gently cook the onion for 10min until softened. Turn up the heat and cook, stirring frequently, until the onion is golden brown. Stir in the garlic, garam masala and cumin. Cook for a further 2min, then stir in the coconut milk, 200ml (7fl oz) water, the chickpeas and cauliflower.

3 Heat until piping hot, then stir through the spinach, mango chutney and most of the coriander. Check the seasoning. Garnish with remaining coriander and toasted almonds, and serve with some boiled rice, naan or crusty bread.

PER SERVING: CALS 423; FAT 28g; SAT FAT 16g; CARBS 30g

FREEZE AHEAD Prepare to end of step 2, then cool completely. Transfer mixture to a freezer-proof container, cover and freeze for up to a month. To serve, defrost overnight in the fridge. Reheat gently in a pan (it will look curdled at first, but the heat will bring it together) and complete recipe.