• 270g chickpeas Chickpeas, canned, drained
• 255g brown rice Brown Rice, boiled
• 80g cauliflower Cauliflower, boiled
• 80g butternut squash Butternut Squash, roasted
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• 65g ½ naan Naan Bread
• 5g ghee Ghee
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the cauliflower and butternut squash, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

   Meanwhile, steam or stir-fry the cauliflower and butternut squash for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

7. 7

   Bulking upgrade: add the ½ naan, ghee for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.