This cauliflower and chickpea curry is a flavour-packed, comforting dish that’s simple to prepare and perfect for any night of the week. Rich in fibre and plant-based goodness, it’s a nutritious option for those seeking a hearty, healthy meal. Add your favourite spices for extra depth and heat. 

Cauliflower & Chickpea Curry

Makes 2 servings Ready in 30 minutes

Ingredients

200g cauliflower florets
1 brown onion – diced
240g chickpeas
3tbsp curry powder
150ml low salt veg stock/broth
400ml ‘light’ coconut milk
100g baby spinach 
1 1/2 tbsp fresh coriander
1 red hot chilli pepper – diced
2 garlic cloves crushed
1tbsp ginger – finely chopped
1tsp cumin seeds

Method

Step 1. Heat a little olive oil in a large pan. Add onions and fry until starting to soften.

Step 2. Add the cauliflower, garlic, ginger, cumin seeds, curry powder and chilli if using and stir well. Cook for another few minutes until fragrant.

Step 3. Add in the tin of coconut milk and vegetable stock. Bring to the boil, and then add in the chickpeas.

Step 4. When the cauliflower has softened but still has texture, add in the spinach. If you’re using it, this is also the moment for adding the red hot chilli pepper.

Step 5. Add in the coriander (saving a little to garnish) and stir. When the spinach has wilted, it is ready to serve with the remaining coriander sprinkled on top. Enjoy! 

Chef Gino’s Top Tip: If you have a little extra time, consider roasting your cauliflower until tender and starting to brown.