CAULIFLOWER POWER

I’m probably as well known for losing loads of weight as I am for being an award-winning chef, which is fine by me. If anyone takes inspiration from that part of my food journey and eats healthier then that can only be a good thing. So, when it comes to new year’s food resolutions or just generally tweaking the way you eat a little, here’s my advice: don’t just overhaul what you eat because you think you should. Take it one meal at a time and stick with things you already know you like. We’re all feeling the pinch; now is not the time to start buying lots of new storecupboard ingredients you might never use again. It’s

On a mission to eat less meat? Tom’s curry will be a new favourite photographs

MIKE ENGLISH

with those things in mind that I came up with the curry recipe. Firstly, who doesn’t love curry? And this one is meat-free, but still very filling from the chickpeas, and rich and comforting from the coconut milk. It’s easily adapted (see my tips by the recipe) and there’s enough going on that it can be eaten simply with rice, or dressed up with a few extra bits to serve to friends. The start of the year can feel tough, but eating well helps, and this is my go-to recipe for that. Roasting the cauliflower intensifies its flavour, but if you don’t fancy turning the oven on, it can just as easily be fried.

Roasted cauliflower & chickpea coconut curry

SERVES 4 PREP 20 mins

COOK 45 mins EASY V

1 large cauliflower, cut into florets

4 tbsp sunflower oil

2 tbsp black mustard seeds

1 tbsp cumin seeds

6 cardamon pods, seeds only

400g can chickpeas, drained

2 onions, finely sliced

5 garlic cloves, finely grated thumb-sized piece of ginger, finely grated

1 tsp ground cumin

1 tbsp ground coriander

2 tsp turmeric

½ tsp chilli powder (optional)

400g can coconut milk

300ml vegetable stock (vegan, if needed)

To serve

1 lime, juiced, handful of roughly chopped coriander

1 green chilli, sliced (optional) cooked rice, poppadums, naan or flatbreads (see ideas, right)

1 Heat the oven to 200C/180C fan/ gas 6. Tip the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl, season generously and toss well. Spread over a roasting tray and roast for 20 mins, tossing halfway through, until the cauliflower is caramelised but retains a little bite.

2 Meanwhile, heat the rest of the oil in a shallow saucepan or wok. Fry the onions with a little salt over a medium heat for 10-15 mins, until golden. Tip in the garlic, ginger and spices and cook for 3-4 mins.

3 Pour in the coconut milk and stock, bring to a simmer, then tip in the roasted cauli and chickpeas. Simmer for 5 mins and add the lime juice. Top with the coriander and chilli, if using, and serve with your choice of sides.

5 More Ideas

 Up the veg Swap out the vegetables according to what you have and what’s in season. Squash can be roasted in place of the cauliflower and there’s an endless list of veg that can be cooked in the sauce, from trimmed green beans to chunks of aubergine or potato.

 Chicken or paneer My curry is vegan, but you could easily add some diced chicken breast to the sauce or keep it veggie with paneer.

 Make it lighter If coconut milk is on the rich side, turn this into a tomato-based curry by swapping it out for a can of chopped tomatoes.

 Quick onion pickle It’s great to serve something sharp with this. Finely slice 1 large red onion, season it with a pinch of salt, a small pinch of caster sugar and a sprinkling of cumin seeds. Squeeze over the juice of half a lime, scrunch everything together and leave for 5 mins, then serve.

 Easy flatbreads Serve the curry with rice or try my easy flatbreads. Mix 300g self-raising flour, 150g natural yogurt, 1 tbsp sunflower oil, 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes, then split into four pieces. Heat a frying pan over a high heat and roll the dough into rough ovals. Fry for 1-2 mins on each side until golden and slightly charred in spots.

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