Meals

Cauliflower & Chickpea Curry

Written by

Rosie

Updated 16th April 2025

Makes: 2

Ready in: 30

Ingredients

For the Main
  • 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
  • 15 ml extra virgin olive oil
Nutrition

% of RDI

Calories

447 kcal

22

Fat

19g

29

Saturated Fat

11g

55

Carbs

60g

20

Fibre

21g

75

Sugar

17g

N/A

Added Sugar

0g

0

Protein

17g

34

Sodium

176mg

8

Calcium

229mg

21

Iron

10mg

71

Vitamin D

0IU

0

Magnesium

147mg

35

The % RDI is the recommended daily intake for an adult consuming ap-prox. 2000 calories/day. You may need to adjust serving sizes depending on your individual health goals.

Introduction

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. 

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 red chilli if using and stir well. Cook for another few minutes until fragrant.

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

Step 4. When the cauliflower has softened but still has texture, add in the spinach. 

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.