Coconut cauliflower and chickpea curry
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Coconut cauliflower and chickpea curry
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
342Kcal
Fat
24gr
Saturates
16gr
Carbs
22gr
Sugars
8gr
Fibre
5gr
Protein
6gr
Salt
0.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 40g root ginger, peeled and finely chopped
- 1 green chilli, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 x 28g pack coriander, stems chopped finely and leaves roughly chopped
- 1 cauliflower, broken into florets, about 500g prepared weight
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin coconut milk
- juice of ½ lemon
Step by step
Get ahead
This would be perfect made ahead leaving out the fresh coriander leaves, allowing all the flavours time to develop. Reheat completely then add the fresh coriander.
- Heat the oil in a large pan and cook the onion for 5 minutes until starting to soften; stir in the ginger and chilli and cook for a further 2 minutes.
- Stir in the spices and the chopped coriander stems. Add a pinch of salt and some ground black pepper and cook for a minute. Add the cauliflower and chickpeas and toss together well in the onion mixture and spices then pour in the coconut milk and add a splash of water (about 50ml). Stir all together well, cover the pan and simmer for 15-20 minutes until the cauliflower is tender.
- Add the lemon juice and stir through the coriander leaves. Serve with basmati rice.
