Cauliflower and chickpea curry

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.

Cauliflower and chickpea curry

Need curry in a real hurry? Try our quick and easy vegetable curry recipe instead.

  • Serves icon Serves 4
  • Time icon Hands on time 40 mins

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.

Nutrition: per serving

Calories
661kcals
Fat
44g (31.2g saturated)
Protein
20.4g
Carbohydrates
49.7g (8.5g sugars)
Salt
3.2g

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

  1. 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.
  2. 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

Nutrition: per serving
Calories
661kcals
Fat
44g (31.2g saturated)
Protein
20.4g
Carbohydrates
49.7g (8.5g sugars)
Salt
3.2g

delicious. tips

  1. To freeze: make the curry, then leave to cool completely and freeze for up to 3 months. Defrost completely and reheat until piping hot throughout.

  2. This delightful veggie curry tastes very, very good with a toasty English pale ale, or a creamy wheat beer from Belgium.

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