Cauliflower Chickpea Lemon Curry with Apple and Dates Recipe

Serves

Ingredients

1 small cauliflower, chopped into bite-sized florets
½ courgette, chopped
400g wholegrain rice
1tbsp olive oil
1 yellow onion, finely diced
1tsp madras curry powder
1tsp ground cumin
½ tsp cinnamon
1tbsp turmeric
400ml light coconut milk
2 cloves of garlic, minced
1 thumb-sized piece of ginger, grated
1tsp pink Himalayan salt
400g chickpeas, drained
1 apple, cored and grated
2 Medjool dates, stone removed and chopped small
large handful of baby spinach leaves
zest of 1½ lemons
juice of ½ lemon (optional)

Method

Preheat the oven to 200°C/gas 6.

Put the cauliflower florets and courgette pieces in a lined baking tray, and roast for 30 minutes, until golden brown and tender.

Cook the rice according to the instructions on the packet and keep warm until ready to serve.

Heat the olive oil in a large skillet pan. Add the onions and dried spices, and allow to gently sweat with the lid on for 8-10 minutes.

Add the coconut milk, garlic, ginger and a pinch of salt. Mix to combine.

When the cauliflower and courgette are ready, add them to the pan, along with the chickpeas, grated apple, chopped dates and baby spinach leaves.

Stir to combine and cook gently for a few minutes. Add the lemon zest to the pan. If you want to intensify the lemon flavour, also add the juice from half a lemon, and stir well.

To serve, plate up 100g of rice per person and portion the curry. If you have any to hand, top with some microgreens and toasted flaked almonds.

Recipe from The Menopause Kitchen by Rachel Graham, published by Gill Books. Photography by Jo Murphy

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