Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry

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Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
370 Calories
13g Fat
57g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 370
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 34%
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrate 57g 21%
Dietary Fiber 13g 46%
Protein 15g
Calcium 240mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The best curries are made with the freshest of ingredients, including the spices, and cooked quickly; the secret to success with this dish is not to overcook it. Our cauliflower and chickpea curry is excellent and straightforward to make, great for vegetarians as the main dish, and carnivores as a side dish.

In this recipe, the humble British cauliflower reaches new heights with this vegetarian Cauliflower and Chickpea Curry recipe. This curry recipe is quick and easy to make, and also inexpensive and nutritious.


  • 1 tbsp vegetable oil
  • 1 large onion (finely diced)
  • 2 green chillies (finely diced)
  • 1"/2 cm of ginger (finely grated)
  • 3 cloves garlic (minced)
  • ½ tsp chilli powder
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 tbsp soft brown sugar
  • 1 x 14oz/400g tin chopped tomatoes
  • 1 x 14oz/400g tin chickpeas, drained
  • 1 x 14oz/400g tin coconut milk
  • 1 head cauliflower
  • 2 large handfuls baby spinach
  • Dash salt
  • Dash pepper

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a large frying pan, add the chopped onion and cook on medium heat until the onions are soft.

  3. Add the green chili, ginger, and garlic and continue to cook for 1 minute, taking care not to burn. Then, add the chili powder, turmeric, garam masala, and sugar and cook for a further minute stirring constantly. Pour in the tomatoes, chickpeas and coconut milk, stir well.

  4. Remove the outer leaves of the cauliflower, cut away the thick stem at the bottom, then break the cauliflower into florets roughly the same size — try not to make them too small or they will disintegrate, too big, and they won't cook. 

  5. Add the cauliflower florets to the spicy sauce in the pan. Simmer for 10 minutes until the cauliflower is cooked through, but not soft. Add a little stock or water if the sauce gets too thick.

  6. Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.

  7. Serve with cooked rice, and/or Naan bread or chapattis.

  8. Enjoy!

For Best Results

  • Fresh ingredients are best. Because this is a quick-cook curry, an overripe cauliflower will not work.
  • Freshness extends to the spices as well; it is the habit of many to keep spice jars in the cupboard for years on end and expect them to be good; they aren't. Clear them out on a regular basis.