Cauliflower and chickpea curry
- Published: 31 Dec 08
- Updated: 18 Mar 24
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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Serves 4 -
Hands on time 40 mins
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Recipe from January 2009 Issue
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
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.
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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