Cauliflower, Cashew and Coconut Curry

Serves 4

A quick to prepare, packed with fibre and protein, mid-week dinner. Cook double portions to freeze for another day.

Ingredients

• 1 cauliflower, cut into florets

• 1 red onion, sliced

• 200g green beans, cut in half

• 2 cloves of garlic, sliced

• 1 tsp dried ginger

• 1 tbsp curry powder

• Pinch of dried chillies

• Olive oil

• 200g cherry tomatoes, halved

• 400ml tin of coconut milk

• 1 tbsp dried coriander

• Handful of cashew nuts

Method

1. Preheat the oven to 200C. On a large baking tray mix the cauliflower, onion, green beans, ginger, garlic, curry powder, chilli flakes and olive oil

2. Roast for about 30 minutes until the veg is chargrilled

3. Add the tomatoes, coconut milk, cashew nuts and coriander. Stir through and roast for another 10 minutes

4. Serve on its own or with brown rice