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Cauliflower Curry serves 4-6


1 large cauliflower, cut into florets

1 very large onion, halved and sliced

2 tbsp garlic paste

1 tbsp finely grated fresh ginger

1 tbsp nigella seeds

1 tbsp black mustard seeds

1 turmeric root, grated/1 tsp turmeric

4 baby potatoes, quartered

4 cubes frozen spinach

1 tin coconut milk

500g passata

400g tin chickpeas, drained


pinch caster sugar

rapeseed/groundnut oil


  • Fry onion in 2 tbsp oil

  • Add ginger, garlic and turmeric. Stir well on a low heat.

  • Add all spices and stir well.

  • Add cauliflower and stir. Gently cook for 5 mins, stirring frequently.

  • Add spinach, passata, potatoes and coconut milk.

  • Bring to boil and season with salt and a pinch of caster sugar.

  • Simmer for ten mins and serve with fluffy basmati rice or a naan bread.

Cauliflower, Potato and Chickpea Curry.
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