CHICKPEA BALTI

You don’t need to eat meat to build muscle – this tasty vegetarian curry offers plenty of nutrients to help you train harder, recover faster and pack on lean gains

INGREDIENTS (SERVES 2)

- Handful of cauliflower florets

- 1 onion, cut into chunks

- 1 sweet potato, chopped into 3cm cubes

- 1 courgette, sliced

- 1 red pepper, chopped into 3cm chunks

- Handful of frozen peas

- 200g can chickpeas

For the sauce

- 1 large onion, chopped

- 2.5cm ginger, peeled and chopped - 1 garlic clove, crushed

- 4tsp curry paste

- 400g can chopped tomatoes

- Large handful of chopped coriander

METHOD

For the sauce, sweat the onion, ginger and garlic in a large pan over a medium heat for a few minutes. Add the curry paste, chopped tomatoes and coriander. Simmer for ten minutes.

Meanwhile, steam cauliflower, sweet potato, courgette and pepper until soft.

Tip the steamed vegetables into the pan with the sauce. Add the peas and chickpeas and mix.

Cook gently for five minutes and serve. PER SERVING Kcals: 816, Protein: 30g, Fats: 15g, Carbs: 140g