Cauliflower and chickpea curry

I’m not great with chilli in a dish and often find my eyes watering and lips tingling when I tuck into a supposedly ‘mild’ curry. It’s a point of contention within my family, as my parents both love the stuff, and as a result we rarely eat curries at home. When we do, my plate always comes with a good dollop of natural yoghurt.

What this curry lacks in heat however, it more than makes up for in flavour. The combination of fresh ginger, ground spices, turmeric and garlic allows this dish to hold onto its rightful curry title. And if you miss the spice then you can just add it in.


  • 1 cauliflower, cut into florets
  • 2 large tomatoes, diced
  • 1 white onion, diced
  • 1 400g tin of chickpeas, rinsed and drained
  • 250g baby spinach leaves
  • 500ml vegetable stock
  • 1 large garlic clove, crushed
  • 1 tsp grated ginger (or ground)
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala or curry powder
  • 1 tbsp butter
  • Salt and pepper
  • Chilli flakes or chilli powder (optional – to taste)

To serve

  • Natural yoghurt
  • Lime wedge
  • Fresh coriander

Serves 4-6



  1. Dry fry the turmeric, coriander, cumin and garam masala in a large frying pan for 30 seconds until fragrant.
  2. Add the butter to the pan and allow it to melt, then stir to combine the spices. Add the ginger and garlic and stir again.
  3. Tip the onion into the pan and coat in the spice mix. If using chilli flakes or powder, add this in now. Allow the onion to cook on a low heat for several minutes until soft and translucent.
  4. Add the diced tomatoes and one tablespoon of water and cook for a further 5 minutes, or until most of the liquid has evaporated.
  5. Throw in the cauliflower florets and coat in the tomato and onion paste. Fry the florets until golden in places and then pour in the vegetable stock to just cover the cauliflower. Add the chickpeas and stir again. Cover and reduce to a simmer.
  6. Cook for 15 minutes or until the cauliflower is cooked through and soft. Then remove the lid and cook for a further 10 minutes, allowing some of the liquid to cook off.
  7. Finally, just before serving, stir in the spinach leaves and allow them to wilt. Season to taste with the salt and pepper.
  8. To serve, place some of the curry in a bowl and top with a dollop of natural yoghurt, some fresh coriander and a good squeeze of lime juice.


Samantha x

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