Cauliflower and Chickpea Curry

This vegetarian dish is perfect for a main meal or lunch, or served as a side dish. The mix of spices and chilli powder give this meal a slightly spicy kick.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and finely chop the onion and set aside in a small bowl.

Step 2

Peel and press the garlic.

Step 3

Peel the ginger with a teaspoon and grate.

Step 4

Cut the cauliflower into small florets, removing the tough stalks.

Step 5

Open the can of chickpeas and drain, reserving the liquid in a small jug.

Step 6

Measure 225ml of boiling water into the measuring jug. Crumble in the ½ stock cube and stir until dissolved.

Step 7

Heat the oil in the saucepan over a medium heat, add the onion, garlic and ginger and cook until soft but not brown (about 3 minutes).

Step 8

Stir in the spices and cook for a further minute.

Step 9

Add the liquid from the chickpeas plus the vegetable stock and coconut milk.

Step 10

Heat gently and stir until combined, being careful not to boil it as it will split.

Step 11

Add the cauliflower, cover and cook gently for 15 minutes.

Step 12

Wash, pat dry and finely chop the coriander with a sharp knife.

Step 13

Remove the lid, stir in the chickpeas and cook for a further 5 minutes until the liquid has reduced and thickened.

Step 14

Add the chopped coriander and black pepper to taste (if using).

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