Rebalancing You

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Ingredients

• 1 tbsp coconut oil
• 1 medium sized red onion, diced
• 2 garlic cloves, chopped
• 1 heaped tbsp curry powder
• 1 tsp chilli flakes
• 2 tablespoons crunchy peanut butter
• 1 tablespoon tomato puree
• 2-3 tomatoes chopped into chunks
• 1 medium sized cauliflower chopped into florets
• ½ can of chickpeas, drained and rinsed
• 1/2 can coconut milk
• ½ a bag of baby spinach
• Salt and pepper
• 200ml veg stock

Method

1. Heat the coconut oil on a moderate heat in a large, deep frying pan until melted, then add the onions and gently fry until soft and slightly golden.
2. Add the garlic, tomatoes, curry powder and chilli flakes. Stir to coat then add the peanut butter and tomato puree. Stir well and cook gently for a few minutes.
3. Add the cauliflower, chickpeas and coconut milk. Stir to combine then add three quarters of the vegetable stock.
4. Reduce the heat, cover and simmer for 15 minutes or until the cauliflower has softened.
5. Taste and check consistency, add a little more stock and season as desired. Serve with rice or extra vegetables.

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