This recipe is very satisfying as it is; however, it can be ‘dressed-up’ by adding a protein and wholegrain of choice. You can also play around with spices and herbs to suit your taste.

It is very quick to prepare and cook, and it is very versatile. Store any leftovers and reheat to serve with wholegrain rice or as a side of vegetables. It can also be enjoyed cold in a wrap, or as a salad on a generous bed of leafy greens.

Preparation time: 30 minutes

Serves four

Ingredients

• 1 tbsp. coconut oil

• 2 large garlic cloves, thinly sliced

• 1 cup cauliflower, chopped

• 2 large carrots, diced

• 2 celery stalks, diced

• 8 cherry tomatoes, halved

• 3 heads small bok choy, chopped

• 2 tsp. powdered ginger

• 1 tsp. turmeric

• 1 tsp. grounded cumin seeds

• 1 tsp. curry powder

• 1 tsp. korma masala

• A generous pinch of sea salt

• 1 cup Greek yogurt

• Juice of ½ lemon

• 1 tsp. lemon zest

Instructions

1. Heat oil over medium heat in a wok.
2. Add in garlic, then cauliflower, and stir for a few minutes.
3. Add in carrots, then celery and continue to stir-fry for a few more minutes (pour on a little water or stock if needed).
4. Next, stir in the five spices and salt, stirring for a minute or so.
5. Toss in the cherry tomatoes, and lastly the bok choy for about two minutes.
6. Turn off heat.
7. Stir lemon juice into the Greek yogurt, add a little sea salt.
8. Place a generous blob on top of a bowl of the curry, and sprinkle lemon zest on the yogurt.