Simple, Easy Cauliflower and Chickpea Curry Recipe

Cauliflower and Chickpea Curry
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  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 4
Ratings (6)

By Elaine Lemm

Updated 01/15/18

The best curries are made with the freshest of ingredients (including the spices) and cooked quickly which is why this Cauliflower and Chickpea curry is so, so good plus simple and easy to make. A surefire winner.

In this recipe, elevate the humble British cauliflower to new heights with this vegetarian Cauliflower and Chickpea Curry recipe. Not only is the curry recipe quick and easy to make, but it is  inexpensive and nutritious. This makes the curry perfect for both the main meal, lunch or a side dish for meat - so suits vegetarians and carnivores alike.

The secret to success with this dish is to not overcook it, especially the cauliflower. 

What You'll Need

  • 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 1 x 4oz/400g tin chickpeas, drained
  • 1 1x 4oz/400g tin coconut milk
  • 1 head cauliflower
  • 2 large handfuls baby spinach
  • Dash salt
  • Dash pepper

How to Make It

  1. Heat the oil in a large frying pan, add the chopped onion and cook on a medium heat until the onions are soft.
  2. Add the green chilli, ginger and garlic and continue to cook for 1 minute, taking care not to burn. Then,add the chilli powder, turmeric, garam masala and sugar and cook for a further minute stirring constantly.Pour in the tomatoes, chickpeas and coconut milk, stir well.
  3. 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.  
  1. 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.
  2. Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.
  3. Serve with cooked rice, and/or Naan bread or chapattis.

NOTES ON MAKING THE CAULIFLOWER AND CHICKPEA CURRY

Fresh is best. Always use the freshest of ingredients as this is a quick-cook curry so an over ripe cauliflower will not work.

The freshness always extends to the spices as well; it is the habit of many to keep jars in the cupboard for years on end and expect them to be good; they aren't. Clear them out regularly. 

 


Based on a recipe from Love Your Greens

Nutritional Guidelines (per serving)
Calories 370
Total Fat 13 g
Saturated Fat 7 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 310 mg
Carbohydrates 57 g
Dietary Fiber 13 g
Protein 15 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)