Cauliflower and chickpea curry
This easy vegan curry is packed with filling chickpeas and cauliflower in a creamy coconut milk and ginger sauce. An easy midweek recipe.
Need curry in a real hurry? Try our quick and easy vegetable curry recipe instead.
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Ingredients
- 4 garlic cloves, chopped
- 1.5cm piece fresh ginger, chopped
- 1 tsp ground black or white pepper
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 450g (about 2 medium) waxy potatoes, roughly chopped into about 8 pieces
- 2 x 400g cans coconut milk
- 400g can chickpeas, drained and rinsed
- 1 small cauliflower, cut into small florets
- 3 tomatoes, cut into eighths
- 2 bunches of spring onions, trimmed and halved
- 2 tbsp soy sauce
- 1 tsp salt
- ½ tsp caster sugar
- Large handful fresh coriander leaves
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Method
- Pound or blitz the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over a medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.
- When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, then add the tomato wedges, spring onions, soy sauce, salt and sugar. Cook for another 5 minutes or so, then serve, with plenty of steamed rice or crispy flatbread. Garnish generously with the coriander leaves.
Nutrition
- 661kcals Calories
- 44g (31.2g saturated) Fat
- 20.4g Protein
- 49.7g (8.5g sugars) Carbs
- 3.2g Salt
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