Cruciferous vegetables have been long known to have properties that can prevent cancer. Cauliflower is one of these. Combined with the compounds found in garlic and ginger this curry is a great way to boost your health and improve your body’s defence mechanisms. Chickpeas and sweet potato are a nice way to add a low GI and unprocessed source of carbohydrate. For the meat eaters out there the protein content of this meal can be complemented by adding some skin less chicken or lean ostrich.

Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Serves: 4 people

Ingredients:
1 tblsp Canola Oil
3 Garlic cloves, finely chopped
3cm cube fresh Ginger, finely chopped
1 tsp Mustard Seeds
1 tblsp Cumin powder
1 tsp Tumeric powder
1 Bird’s Eye Chilli, finely chopped
1 tsp Garam Masala powder
1 medium white onion, finely chopped
8 fresh Tomatoes, chopped into chunks
½ head Cauliflower, chopped into chunks
1 tin Chickpeas, drained
1 medium size Orange Sweet Potato, washed and cubed
Salt & Pepper to taste

Method:
Heat the oil in a medium size saucepan.
Add the garlic, ginger and spices. Cook on a medium heat for 3-5 minutes until the spices become fragrant.
Add the onion and cook until softened.
Add the tomatoes, stir and cook covered for 10 minutes.
Add the cauliflower, chickpeas and sweet potato. Cover and cook on a medium heat until the potato is cooked through.
Serve with plain yoghurt, fresh coriander and either brown rice or home made brown roti or naan bread.

Recipe Credit: Kerryn Wuth (Kerryn is a dietitian specialised in sports nutrition and child nutrition in private practice in Durban, Ballito and Umhlanga.)