Recipes
Recipes

Creamy cauliflower turmeric curry

Cauliflower and crunchy chickpeas add texture, to a zingy ginger sauce

Cauliflower and crunchy chickpeas add texture, to a zingy ginger sauce

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(33 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 92p per serving

Nutritional Information

Each 674g serving contains

Energy
2143kj
512kcal
26%
Fat
12.1g
Low
17%
Saturates
7.4g
High
37%
Sugars
10.8g
Low
12%
Salt
1.48g
Low
25%
of your reference intake.
Typical energy values per 100g:
318kj/76kcal

Ingredients

400g tin Asda Chickpeas in Water, drained, rinsed and dried on kitchen paper

1 cauliflower, cut into florets, leaves reserved (optional)

1 onion, finely diced

75g fresh ginger, finely chopped

400ml tin reduced-fat coconut milk

250g long-grain rice

Fresh mint, to garnish

STORE CUPBOARD

1tbsp olive oil

1tsp turmeric for the chickpeas, plus 1tbsp for the curry

1 vegetable stock cube, made up to 750ml

1tbsp plain flour

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Scatter the chickpeas on a large baking tray, along with the cauliflower florets. Drizzle with ½tbsp of the olive oil, sprinkle over 1tsp of the turmeric and stir to coat completely. Bake in the oven for 25 mins.
3
Meanwhile, heat the remaining oil in a pan, add the onion and ginger, and fry on low for 5 mins until the onion turns translucent.
4
Add 1tbsp turmeric, mix well and fry for 1min. Add the coconut milk and stock, then reduce to a simmer.
5
Meanwhile, cook the rice according to the pack instructions.
6
Stir the baked chickpeas and cauliflower into the sauce with the cauliflower leaves, if using. Cook for 1 min, then garnish with the mint and serve with the rice.