Cauliflower and Chickpea Curry

This is a delicious, easy recipe that is perfect for batch-cooking. Plus, it’s full of fantastic hormone-balancing ingredients. Cruciferous vegetables, like cauliflower, contain a plant compound called indole-3-carbinol (I3C) which acts as a plant oestrogen and may help balance hormones by regulating oestrogen levels.

Rich in calcium, magnesium, and fibre, chickpeas are also high in phytoestrogens. These are naturally occurring plant-based chemicals, which are structurally similar to oestrogen and exert a weak oestrogenic effect. The great news is that you can use them to gently help rebalance your hormones.

Serves 4

Ingredients:

2 tbsp coconut oil

3 tbsp medium curry paste (sugar and sweetener free)

2 large onions, sliced

1 red pepper, chopped

1/2 cauliflower, broken into small florets

240g dried chickpeas, soaked and rinsed then drained

400ml hot vegetable stock

Handful fresh coriander, chopped or torn, to serve

Salt & pepper, to taste

Method:

1. Heat the oil and curry paste in a large frying pan.

2. Add the onions and red pepper and fry over a medium heat to soften.

3. Add the cauliflower and chickpeas and stir to coat them in the curry paste mix.

4. Pour over the hot stock, stir then bring to the boil.

5. Cover the pan and simmer over a gentle heat for 35 mins until the cauliflower is fairly soft.

6. Season to taste.

7. Sprinkle over fresh coriander to serve

8. Enjoy!