This cauliflower and chickpea curry is a flavour-packed, comforting dish that’s simple to prepare and perfect for any night of the week. Rich in fibre and plant-based goodness, it’s a nutritious option for those seeking a hearty, healthy meal. Add your favourite spices for extra depth and heat. 

Method

Step 1. In a small saucepan, bring the soya milk to a boil. Add the oats and reduce the heat to a steady simmer. Cook, stirring occasionally for about six to eight minutes or until the oats are tender and most of the soya milk is absorbed.

Step 2. Stir in the peanut butter powder, hemp seeds, and cinnamon. Add a splash of water or more milk if needed for desired consistency.

Step 3. Transfer the cooked oats to a bowl and top with sliced banana. Enjoy!

Chef Gino's Top Tip: If you can’t get peanut butter powder, just use peanut butter but go for a brand with 100% peanuts.  Crunchy or smooth – it is up to you!