Serves 4


  • 1 tbsp coconut oil
  • 2 red onions, sliced
  • 1/2 cauliflower, chopped into small chunks
  • 1 mild red chilli, de-seeded and finely chopped
  • 1 tbsp mild or medium curry powder or madras
  • spice blend
  • 150ml hot veg stock
  • 500ml coconut milk
  • 2 x 410g cans chickpeas, rinsed and drained
  • 1 tsp sea salt
  • 200g baby leaf spinach, chopped


1. Heat half the oil in a large pan and add the onions and sweat for 3—4 minutes to soften. Add the chilli and curry powder and cook for a further minute.

2. Stir in the stock, coconut milk, cauliflower and chickpeas and simmer for 15 minutes to reduce the sauce and allow the flavours to combine. Season with salt and taste to check.

3. A couple of minutes before you want to serve, stir in the spinach and let it warm through.

4. Serve with cauli rice (see p44) and a salad of diced cucumber, tomatoes and red onion also makes a nice accompaniment.