Try this cauliflower and chickpea curry, then check out more of our chickpea curry and vegan curry recipes.
For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
Ingredients
- cauliflower 1, broken into small florets
- onion 1 large, roughly chopped
- ginger 4cm piece, peeled and roughly chopped
- garlic 2 cloves, roughly chopped
- groundnut oil 2 tbsp
- madras curry powder 1 tbsp
- black mustard seeds 2 tsp
- cumin seeds 2 tsp
- ground turmeric 1 tsp
- coconut milk 400g tin
- vegetable stock 200ml
- chickpeas 400g tin, drained
- coriander handful of leaves, to serve
- basmati rice and naan breads to serve
Method
-
Step 1
Bring a pan of salted water to the boil. Blanch the cauliflower for 3 minutes. Drain and leave while you make the curry base.
-
Step 2
Put the onion, ginger, garlic and 4 tbsp of water in a small food processor or power blender and whizz to a purée.
-
Step 3
Heat the oil in large, wide, lidded frying pan. Add the onion purée and fry gently until lightly and all the water has evaporated. Add the spices and fry for 2 minutes until fragrant. Stir in the coconut milk and stock, then cover and simmer for 5 minutes. Stir in the cauliflower and chickpeas, and simmer without a lid for 10-15 minutes or until the cauliflower is really tender. Stir in the coriander and serve with rice and naans, if you like.
Nutritional Information
- Kcals 392
- Fat 26.7g
- Saturates 16.3g
- Carbs 23.2g
- Sugars 9.5g
- Fibre 9g
- Protein 10.3g
- Salt 0.2g
