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Cauliflower & Chickpea Curry serves 4-6


1 onion, diced

1 tbsp vegetable oil

1 large cauliflower, stalk and leaves removed and cut into florets

400g can of chickpeas, drained

1 tbsp black mustard seeds

1 fresh turmeric, grated/1 tsp ground powder

1 tsp fenugreek seeds

1/2 tsp cayenne

1/2 tbsp garam masala

350g passata/400g can chopped tomatoes

400ml can reduced fat coconut milk


Pinch caster sugar


  • Heat a large pan and add the black mustard seeds & fenugreek seeds to toast.

  • When they start to pop, turn down the heat & add the oil, turmeric, garam masala and onion. Stir well.

  • Add the cauliflower and stir to coat in the spice mix.

  • Add the chickpeas and stir.

  • Pour in the tomatoes and coconut milk, with a pinch of sugar.

  • Add the cayenne and a pinch of salt. Stir and bring to a simmer for about 10-15mins unto the cauliflower has softened but still retains some bite.

  • Taste and salt if needed.

  • Serve with some fluffy basmati rice and some freshly chopped coriander.

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