Vegans, Vegetarians and Meat Eaters alike all love this delicious, quick and easy curry. I would go as far as to say it is gets the best feedback of all the recipes that I recommend to my clients in clinic.
Ingredients
2 tbsp. coconut oil
3tbsp medium curry paste
2 large onions, sliced
½ cauliflower in small florets
1 can chickpeas, rinsed and drained
400ml hot vegetable stock
250g fine green beans
Handful chopped coriander
Place the oil and curry paste in a large frying pan and fry the onions over a medium heat for 5 mins until soft. Add the cauliflower and chickpeas to the pan and stir to coat them in the other ingredients. Pour in the stock, bring to the boil, then reduce the heat and simmer covered for 30 mins. Stir in the green beans and continue to simmer for 5 mins. Serve with chopped coriander.