INGREDIENTS

SERVES: 2

• 300g cauliflower
• 1 tsp olive oil
• 1 red onion (90g), diced
• 400g tin chickpeas, drained and rinsed (240g drained weight)
• 1 tsp hot Madras curry powder
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• 150ml fresh vegetable stock
• 250g cooked quinoa (freshly cooked and drained or a pouch)
• 100g frozen peas
• 2 baby cucumbers, thickly sliced
• A large handful of coriander, roughly chopped
• 40g cashew nuts, toasted
• 1 lime, halved, to serve

• Cut the cauliflower into small florets
• Heat the oil in a large non-stick frying pan over a medium heat. When it is hot, add the onion and chickpeas and cook for about 5 minutes until the onion is starting to brown. If the pan appears to be drying out, add a splash of water.
• Sprinkle in the spices and cook for 1 minute, then pour in the stock and add the cauliflower. Cook until the stock has evaporated completely. Remove from the heat.
• Tip the cooked quinoa into the pan, along with the frozen peas and stir well until the peas have defrosted. Season generously with salt and pepper.
• Stir through the sliced cucumbers and half the coriander. Spoon the quinoa couscous into warmed bowls and sprinkle with the remaining coriander and the toasted cashew nuts.
• Serve with the lime halves for squeezing.