• 1 large onion (diced)
  • 3 cloves of garlic (finely chopped)
  • 3 inches of ginger (grated)
  • 2 carrots (diced)
  • 2 cups cauliflower
  • 1 cup broccoli
  • 1 red pepper (diced)
  • 1 can chopped tomatoes
  • 3 ½ cups water
  • 1 can organic coconut milk
  • 2 tbspn mustard seeds
  • 2 tbspn ground coriander
  • 2 tspn cumin
  • 1 tspn turmeric
  • ½ tspn cayenne pepper
  • ½ tspn curry powder
  • 1 tspn sea salt or Himalayan salt
  • 1 can chickpeas
  • 1 tbspn coconut oil
  • Handful fresh coriander
  • 2 cups short grain brown rice or brown Basmati rice

Toast mustard seeds, cumin, and ground coriander over a medium heat for about 2 minutes. Take of the heat and stir in the cayenne pepper and turmeric – set aside for later.

Put the tomatoes, 1 cup of water, salt, spices, and ginger in a pot and bring to the boil, then simmer for 30 minutes on a reduced heat. While this is cooking, lightly steam the cauliflower and broccoli for a few minutes until it begins to soften slightly.

Rinse the rice, and add it, along with 2 ½ cups of water to a pan. Bring to the boil, cover, and cook on a light simmer for about 30-40 minutes.

In a pan heat the coconut oil on a medium heat, then add the onion and cook for a few minutes until soft. Add the garlic, pepper, and carrots, and cook for a further 5 minutes.

Add the coconut milk to the tomatoes and spices, then add the cauliflower and broccoli, then the rest of the vegetables, and bring to the boil. Cover and simmer for about 30 minutes. Then add the drained chickpeas.

Serve the curry with brown rice and a sprinkling of fresh coriander.