Creamy cauliflower turmeric curry hero

Creamy cauliflower turmeric curry

Cauliflower and crunchy chickpeas add texture, to a zingy ginger sauce

, 29 September 2020

(33 votes)

Creamy cauliflower turmeric curry

  • 35 Mins

  • Serves: 4

  • Price: 92p per serving

Nutritional Info
Each 674g serving contains

  • Energy

    2143KJ

    512KCAL

    26%

  • Fat

    12.1g

    low

    17%

  • Saturates

    7.4g

    high

    37%

  • Sugars

    10.8g

    low

    12%

  • Salt

    1.48g

    low

    25%
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
Ingredients
  • 400g tin Asda Chickpeas in Water, drained, rinsed and dried on kitchen paper
  • 1 cauliflower, cut into florets, leaves reserved (optional)
  • 1 onion, finely diced
  • 75g fresh ginger, finely chopped
  • 400ml tin reduced-fat coconut milk
  • 250g long-grain rice
  • Fresh mint, to garnish
  • STORE CUPBOARD
  • 1tbsp olive oil
  • 1tsp turmeric for the chickpeas, plus 1tbsp for the curry
  • 1 vegetable stock cube, made up to 750ml
  • 1tbsp plain flour
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Scatter the chickpeas on a large baking tray, along with the cauliflower florets. Drizzle with ½tbsp of the olive oil, sprinkle over 1tsp of the turmeric and stir to coat completely. Bake in the oven for 25 mins.

  • Meanwhile, heat the remaining oil in a pan, add the onion and ginger, and fry on low for 5 mins until the onion turns translucent.

  • Add 1tbsp turmeric, mix well and fry for 1min. Add the coconut milk and stock, then reduce to a simmer.

  • Meanwhile, cook the rice according to the pack instructions.

  • Stir the baked chickpeas and cauliflower into the sauce with the cauliflower leaves, if using. Cook for 1 min, then garnish with the mint and serve with the rice.