Fiery Cauliflower, garbanzo beans (chick pea) curry on a bed of
quinoa-now that’ll get you feeling chipper!
So we have tons of Folate (B9) in the chick peas, important because we know that people suffering with depression are often deficient in Folate.* Then we have quinoa, a high protein food packed with those essential amino acids that make Serotonin. When you add in antioxidant and fibre rich cauliflower, and all those delicious spices, you have yourself a nutritious bowl of warmth, texture, and comfort… True happiness delivered in every bite!
Serves 4:
400g dried chick peas (garbanzo beans)
1 medium head of cauliflower – cut into florets
1 pint of vegetable stock. 1 can coconut cream
1 can cherry tomatoes. 1 tsp. turmeric
1 tsp. Garam masala. 1 tsp. chilli pepper
A dash cayenne pepper. 1 tsp. cumin seeds
Handful of basil 2 tbls. Fresh yoghurt.
Handful of spinach
Soak the chick peas for at least an hour in filtered water. Drain rinse, and coverwith fresh water, bring to the boil and simmer for 30 minutes. Drain any remaining water. Stir in the stock and add the coconut cream, cauliflower cut into florets, cherry tomatoes and all the spices. Bring back up to boil, then turn the heat down to simmer for 40 minutes, stirring occasionally. Season with good salt and pepper.
For the last 5 minutes add a handful of fresh spinach, stirring into the curry.
Remove from heat and decorate with the yoghurt and fresh basil.
Meanwhile, bring a pan of salted water to boil, add the quinoa and simmer for 20 minutes, until the grain is cooked through (translucent with a white border.)
Drain the quinoa, place into four bowls, and spoon the curry on top.
Elevate the joy?
Add a portion of “Sunny” nut crusted hake! (See recipe on page 145.)
Smile on 🙂
*Other foods high in folate include broccoli, brussels, peas, kidney beans, leafy green veggies such as cabbage, kale and spinach.