If Keith Bontrager made this curry, he would probably declare, ‘Low in fat, high in flavour, inexpensive, vegan… pick four.’ And he’d be right, because this tikka-spiced cauliflower, broccoli and chickpea curry is less than 5g fat per serving and packs a big umami punch yet does so without any animal products and costs little more than a fiver. It’s also a complete pre-or post-ride meal.
That perennial store cupboard favourite, the chickpea, helps deliver a decent amount of protein (butter beans are an excellent alternative), while ingredients such as turmeric do wonders for anti-inflammation, and broccoli and spinach aid iron absorption and are abundant in antioxidants. But the real star of the show is the cauliflower, which brings a wonderful chunky – almost meaty – texture to the dish,…
