Cauliflower and Chickpea Curry

3/4 servings
1 hr 5 min

Who dose’t love a good curry?!


It’s the weekend and time to treat yourself to a delicious and easy curry, which won’t break the bank!


Cauliflower and chickpea curry!


Curries are so easy to make, especially if you are short of prep time, so get this recipe added to your weekly recipes list. To bulk the curry out more and add protein I’ve added chickpeas. These go really nicely with the cauliflower. But you could swap for lentils or another type of bean of your choice.


Serve this curry with some bouncy basmati rice, or some fluffy nanns to soak up all those gorgeous juices!


For more easy, vegetarian dinner recipes check out my instagram @the.last.bite.food.blog



Cauliflower and Chickpea Curry
Recipe details
  • 3/4  servings
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Ingredients

  • 1 small cauliflower
  • 1 tin or chickpeas
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • 1 white onion
  • 3 cloves of garlic
  • 1 large knob of ginger
  • fresh coriander
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 lime squeezed
  • 1 heaped teaspoon of brown sugar
  • Additional chilli optional
Instructions

Cut your cauliflower into florets and roast in the oven for approx 25 mins.
Finely chop your onion and garlic and sweat down in a saucepan, repeat with your ginger.
Add all your spices to the pan and cook them out for a few minutes.
Add to your saucepan all your tinned tomatoes, chickpeas and coconut milk, brown sugar, lime and simmer for approx 1 hour.
Then add in your cauliflower 10 mins before serving.
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