Cauliflower & chickpea curry

Cauliflower & chickpea curry

The florets absorb the spices, making this a super-tasty vegetarian curry

By , 21 September 2015

Be the first to rate this recipe

Cauliflower & chickpea curry
  • 35 Mins
  • Serves: 4
  • Price: 75p per serving
Nutritional Info
Each 411g serving contains
  • Energy

    1352KJ

    323KCAL

    16%
  • Fat

    16.3g

    med

    23%
  • Saturates

    1.9g

    low

    10%
  • Sugars

    10.8g

    low

    12%
  • Salt

    0.5g

    low

    8%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 329kJ/79kcal.
Ingredients
  • 1 medium cauliflower, cut into large florets
  • 3 tbsp sunflower oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 level tsp fresh root ginger, grated
  • 1 level tsp ground coriander
  • 2 level tsp ground cumin
  • 1 level tsp ground turmeric
  • ½ tsp crushed dried chillies
  • 4 level tsp garam masala
  • 400g can Asda Chopped Tomatoes with Chilli and Peppers
  • 400g can Asda Chickpeas, drained and rinsed
  • 2 Asda Naan Breads, to serve
Method
  • Add the florets to a pan of boiling water and simmer for 5 minutes. Drain and reserve 100ml of the water.

  • While the cauliflower is cooking, heat the oil in a pan and gently fry the onion until soft but not coloured. Add the garlic and ginger and cook over a low heat for 2 minutes.

  • Stir in the coriander, cumin, turmeric, chillies and garam masala. Cook over a low heat, stirring for 2 minutes.

  • Add the tomatoes and chickpeas. Season with salt then cover the pan and simmer for 5 minutes.

  • Add the cauliflower and reserved water to the sauce. Stir to coat. Cover and simmer for another 5-10 minutes until the cauliflower is just tender.

  • Heat the naan breads and serve with the curry.