Heat the oil in a saucepan and cook the onion for about 5 minutes, until soft and translucent. Add the garlic and ginger and fry for another 2 minutes, until fragrant, then stir in the spices and cook for 30 seconds to wake everything up.
Pour in the coconut milk, add the cauliflower and tip in the chickpeas with their liquid — it all helps build flavour. Partially cover the pan, bring to the boil, then reduce to a simmer and cook for around 8 minutes, until the cauliflower is tender and the sauce has thickened nicely.
If the sauce reduces too quickly before the cauliflower is ready, add a splash of water. If the cauliflower is nearly there but the sauce feels a little thin, simply remove the lid and let it bubble away to concentrate.
Finish with a squeeze of lemon juice, tasting as you go — it shouldn’t need any extra salt.
Serve scattered with chilli for heat, coriander for freshness, or both if you’re feeling generous. Spoon up with rice or warm naan and extra lemon wedges on the side.
A few details make all the difference
01
Build a Flavourful Base
Take your time with the onion, garlic and ginger. Cooking the onion until soft and translucent develops natural sweetness, while briefly frying the spices releases their essential oils and creates a deeper, richer curry flavour.
02
Simmer Gently for the Perfect Texture
Adding the chickpeas with their liquid helps enrich the sauce naturally while the cauliflower cooks. Keep the curry at a gentle simmer rather than a rolling boil so the cauliflower becomes tender without falling apart.
03
Balance the Sauce Before Serving
The final texture should be creamy and coating rather than watery. If needed, remove the lid for the last few minutes to reduce the sauce, then brighten everything with fresh lemon juice just before serving.
Why this recipe works
It’s rich, fragrant and full of flavour, thanks to creamy coconut milk, and the best part? It somehow tastes even better the next day, making it ideal if you’re cooking for one or planning leftovers.
Cook’s notes
Don’t bin the cauliflower leaves
— they’re brilliant roasted. Rub them with a little oil, salt and pepper, then roast at 180°C / 160°C fan / Gas 4 for 8–12 minutes, until golden and crisp. Scatter them over the curry for extra crunch, or use them to level up a salad or buddha bowl.
Heat the oil in a saucepan and cook the onion for about 5 minutes, until soft and translucent. Add the garlic and ginger and fry for another 2 minutes, until fragrant, then stir in the spices and cook for 30 seconds to wake everything up.
Pour in the coconut milk, add the cauliflower and tip in the chickpeas with their liquid — it all helps build flavour. Partially cover the pan, bring to the boil, then reduce to a simmer and cook for around 8 minutes, until the cauliflower is tender and the sauce has thickened nicely.
If the sauce reduces too quickly before the cauliflower is ready, add a splash of water. If the cauliflower is nearly there but the sauce feels a little thin, simply remove the lid and let it bubble away to concentrate.
Finish with a squeeze of lemon juice, tasting as you go — it shouldn’t need any extra salt.
Serve scattered with chilli for heat, coriander for freshness, or both if you’re feeling generous. Spoon up with rice or warm naan and extra lemon wedges on the side.
Cook’s notes
Don’t bin the cauliflower leaves: — they’re brilliant roasted. Rub them with a little oil, salt and pepper, then roast at 180°C / 160°C fan / Gas 4 for 8–12 minutes, until golden and crisp. Scatter them over the curry for extra crunch, or use them to level up a salad or buddha bowl.
Cooking mode
Cauliflower and Chickpea Curry
Heat the oil in a saucepan and cook the onion for about 5 minutes, until soft and translucent. Add the garlic and ginger and fry for another 2 minutes, until fragrant, then stir in the spices and cook for 30 seconds to wake everything up.
Pour in the coconut milk, add the cauliflower and tip in the chickpeas with their liquid — it all helps build flavour. Partially cover the pan, bring to the boil, then reduce to a simmer and cook for around 8 minutes, until the cauliflower is tender and the sauce has thickened nicely.
If the sauce reduces too quickly before the cauliflower is ready, add a splash of water. If the cauliflower is nearly there but the sauce feels a little thin, simply remove the lid and let it bubble away to concentrate.
Finish with a squeeze of lemon juice, tasting as you go — it shouldn’t need any extra salt.
Serve scattered with chilli for heat, coriander for freshness, or both if you’re feeling generous. Spoon up with rice or warm naan and extra lemon wedges on the side.
A letter from table number seven
Something delicious for the weekend.
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