Ingredients Serves: 4 people and 3 ½ of your 5 a day per person
300g organic brown rice
1 x medium cauliflower cut into chunky florets
1 bag chopped kale
3 x small sweet potato cut into chunks
1 x green pepper diced
1 x medium red onion diced
14 x red & yellow cherry tomatoes cut in half
2 garlic cloves or 2 tsp lazy garlic
2 tsp cumin
½ tbsp tomato puree
4 tsp curry powder
2 tsp turmeric
1 tsp paprika
½ tsp chilli powder
½ scotch bonnet deseeded (optional)
Small bunch of thyme finely chopped
1 tbsp coconut oil
5 x sprays of olive oil
1 Cook the rice according to instructions
2 Spray the cauliflower with the olive oil and sprinkle 1 tsp of the cumin all over the cauliflower and place in a pre heated oven at 200c/400f/Gas6 for 10 – 15 minutes, until it gets a bit of colour, then place to one side.
3 Heat a large saucepan, when hot add the coconut oil. When the oil has melted, add the onions and green pepper turn down to a medium heat and let it cook for about 2 minutes.
4 Add the garlic and scotch bonnet pepper and stir.
5 After about 3 minutes add the rest of the cumin, curry powder, turmeric, paprika, and chilli powder and stir.
6 Add the tomato puree and stir.
7 After about 3 minutes add 1 tbsp of water, stir and add the tomatoes , stir and leave for about another 3 minutes.
8 Add the chopped up tomatoes and stir.
9 After about 2 minutes stir then add the 500mls of water.
10 Add the sweet potato and the kale and stir. Place the lid on the saucepan on a high heat and bring it to a boil.
11 When it comes to a boil, turn it down to a low heat for 10 minutes.
12 Add the chopped up thyme and roasted cauliflower, stir (add 200ml of water if necessary) and place the lid back on for another 10-15 minutes.
12 Stir then serve.