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Chickpea and cauliflower curry

Name: Chickpea and cauliflower curry
Total time: 45 min
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

45 minutes
serves 4
Easy

Got a tin of chickpeas in your storecupboard? Add them to this protein-rich vegan curry for a nutritious midweek meal

By Janine Ratcliffe

March 25, 2020 at 10:35 am

Try this chickpea and cauliflower curry or check out our top chickpea curries here.

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.