{Photograph}: Glen Burrows

Coach has featured loads of exercises from PT Bradley Simmonds – TRX ones, upper-body ones, resistance band ones, pre-season soccer ones (he has educated Theo Walcott and John Terry, in any case) – and even spoke to him about coaching for his first marathon, however we’ve by no means shared certainly one of his wholesome recipes… (drum roll please) till now!

This recipe is taken from his new e-book Get It Executed, which goals to assist individuals obtain certainly one of 5 exceptionally worthy objectives: shed some pounds, “tone” with out getting cumbersome, obtain wholesome weight achieve and add lean muscle, enhance psychological well being and enhance vitality ranges, or construct core energy. When you’ve selected what you need to obtain, you’ll discover a plan for train and diet utilizing the exercise data and recipe chapters later within the e-book.

We have been significantly drawn to the recipe part as a result of it advocates cooking from scratch as a lot as attainable however makes it achievable – aiming for meals that take 30-minutes or much less – and Simmonds is trustworthy sufficient to confess that you’ll have to retrain your style buds at first. It’s one thing that occurred to us once we began consuming fewer ready-made meals full of sugar and salt, however we now get pleasure from veg as a lot as any kind of meals on the market.

Don’t worry that this cauliflower curry recipe might be bland, although – there’s loads of simmering to attract out the flavours. After prepping your veg, simply chuck it within the pan at common intervals and watch it getting tastier by the minute.

The recipe makes sufficient for eight individuals, so both collect all your folks for curry evening or divide it into parts and also you’ll have wholesome, veg-filled lunches to stay up for all week.

Components (Serves Eight)

  • 1tbsp coconut oil
  • 2 onions, peeled and roughly chopped
  • 1 cauliflower, damaged into little florets
  • 2 purple, yellow or orange peppers, deseeded and lower into 2cm chunks
  • 2 garlic cloves, peeled and crushed
  • 1tsp ginger purée
  • 2 heaped tbsp curry powder (delicate, medium or sizzling)
  • 1tsp floor cumin
  • 400g canned chickpeas, drained and rinsed
  • 800g canned tomatoes
  • 250g wholegrain or basmati rice, rinsed
  • 250g pure yogurt
  • 125g bag of child spinach
  • Sea salt and freshly floor black pepper


  1. Warmth the coconut oil in a big saucepan and add the onion, cauliflower, peppers, garlic, ginger, curry powder and cumin. Prepare dinner them over a medium warmth, coated, for about ten minutes, stirring from time to time till barely brown and beginning to soften.
  2. Add the chickpeas and tomatoes and stir once more. Cowl, scale back the warmth to medium-low and let this gently simmer for 20 minutes.
  3. Place the rice in a saucepan and canopy with chilly water. Deliver to the boil, then cowl the pan and simmer for 15-25 minutes (prepare dinner in line with packet directions).
  4. Stir the yogurt into the curry. Simmer for an additional 20 minutes, including the spinach and seasoning to style within the last ten minutes.
  5. Drain the rice and serve with the curry.

Recipe taken from Get It Executed by Bradley Simmonds, printed by HQ, £16.99. Images © Glen Burrows