Simon Hill’s Cauliflower, Kale, Sweet Potato Chickpea Curry

(Serves 1)

Total: 515 Calories

½ medium cauliflower head
2 cup kale/1.6oz/44g
1 can chickpeas
1 onion
1 tbsp curry powder
1 medium sweet potato
 ½ cup/7.5oz/250ml cooked brown rice


  1. First, cook the rice according to packet instructions.
  2. In the meantime, warm a few tbsp of water in a pot on medium heat, and add the diced onion. Cook until soft.
  3. Dice the cauliflower and sweet potato, add to the pot with around 0.5L of water, or enough to cover all the ingredients.
  4. Add the spices and mix until well combined.
  5. Bring to boil, then cover and simmer until veggies are tender.
  6. When you can easily poke a fork through the sweet potato, add the chickpeas and kale. Remove the cover and cook until water has been almost absorbed. Add more spices or salt and pepper to taste.
  7. Let it cool and enjoy with the side of brown rice.