This curry is bursting with ingredients that help your hormones: chickpeas balance oestrogen levels, cauliflowers help to support your liver, and the coconut provides some of the raw materials for hormone synthesis. The use of different spices also helps you to achieve valuable diversity in your diet.

Ingredients
Serves 4

1 tbsp coconut oil
1 large onion
4 cloves of garlic
1 thumb-sized piece fresh ginger root
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
100g creamed coconut
500ml vegetable stock
1 head cauliflower
1 can of chickpeas
1 lime
1 small pack fresh coriander
Sea salt and pepper to taste

Method

1. In a large saucepan, melt the coconut oil. Dice the onion, and sauté in the coconut oil over a medium heat for 5 minutes.

2. Crush and chop the garlic, and peel and chop the ginger (ginger skin can be easily peeled using a teaspoon). Add to the onions and sauté for a further 2 minutes.

3. Add the spices. While the spices are warming and becoming fragrant, chop the cauliflower into small florets. Drain and rinse the chickpeas.

4. Add the vegetable stock to the pan. Crumble in the creamed coconut, and stir until dissolved in the stock. Add salt and pepper to taste.

5. Add the florets and chickpeas, and bring to the boil.

6. Once it’s boiled for a couple of minutes, reduce the heat. Cover the pan and leave to simmer for 15 minutes. You may need to check it once or twice to stir the mixture.

7. After 15 minutes, serve. Chop the coriander and quarter the lime, and serve with each portion.

Tip: serve with steamed or roasted okra. This also works well with chickpea flatbread.