Try This Exclusive Recipe From PT Bradley Simmonds’s New Book


{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 skilled Theo Walcott and John Terry, in spite of everything) – and even spoke to him about coaching for his first marathon, however we’ve by no means shared one in every of his wholesome recipes… (drum roll please) till now!

This recipe is taken from his new e-book Get It Achieved, which goals to assist folks obtain one in every of 5 exceptionally worthy objectives: shed weight, “tone” with out getting cumbersome, obtain wholesome weight acquire and add lean muscle, enhance psychological well being and improve power 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 information 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 potential however makes it achievable – aiming for meals that take 30-minutes or much less – and Simmonds is sincere sufficient to confess that you could have to retrain your style buds at first. It’s one thing that occurred to us after 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 concern that this cauliflower curry recipe will probably 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 folks, so both collect all your mates for curry evening or divide it into parts and also you’ll have wholesome, veg-filled lunches to look ahead to all week.

Substances (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 reduce into 2cm chunks
  • 2 garlic cloves, peeled and crushed
  • 1tsp ginger purée
  • 2 heaped tbsp curry powder (delicate, medium or scorching)
  • 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, lined, 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. Carry 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 one more 20 minutes, including the spinach and seasoning to style within the remaining ten minutes.
  5. Drain the rice and serve with the curry.

Recipe taken from Get It Achieved by Bradley Simmonds, revealed by HQ, £16.99. Pictures © Glen Burrows