Cauliflower and Chickpea Curry

Elle Cresswell

This vegan cauliflower and chickpea curry is genuinely quicker than ordering a takeaway — and far more satisfying.

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Prep Time 30

Cook Time 30

Servings: 2 people

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

1 tbsp sunflower or vegetable oil
1 small onion thinly sliced
1 clove garlic crushed or finely chopped
1 tbsp fresh ginger finely grated
1 tbsp medium or madras curry powder
2 tsp ground turmeric (optional, but lovely for colour and warmth)
400 g tin light coconut milk cut into florets
1 small cauliflower
400 g tin chickpeas drained
1 lemon cut into wedges for serving

Method

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.

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.