I’ve been trying to take healthy lunches to work, but when it’s absolutely freezing all I want is a hot meal at lunchtime.

So to try and avoid the last minute stop at Tesco Express on my way in, I tried out this curry dish from my new vegetarian recipe book.

However, I ended up with a few ingredients missing so I improvised, and I removed the red pepper as one pepper was enough for me.

I used:

300g cauliflower florets
1 yellow pepper – diced
1tbsp groundnut oil
3tbsp Tikka masala curry paste ( the original recipe used a mild curry powder and ground ginger neither of which we had!)
1 garlic clove – grated
400g tin of chickpeas
400g tin of chipped tomatoes.
A sprinkling of mild chilli powder and paprika.

Method:

Heat the oil in a large sauce pan, then add the garlic, cauliflower and pepper – stir fry for about 5 minutes.
Add the curry paste and cook for another 5 min. Add seasoning such as chilli powder and paprika as you like it.
Then add in the tomatoes and leave it to simmer for 15-20 min.
When the cauliflower is cooked (it’s no longer solid), add the chickpeas and bring to the boil again, cook for 2-3 minutes.
Then you’re done! I cooked up some basmati rice to take to work with it (obviously keep it refrigerated and thoroughly reheat).

Verdict:
A lot of this recipe / method was improvised but it still tasted pretty good. It’s pretty filling so ideal for a healthy and warm lunch and very simple and quick to make!