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Chickpea & Cauliflower Curry

Craving a curry? Walk past the local takeaway and make your own at home. You won’t believe how easy it is to create this traditional tasting, vegetarian curry in your kitchen, and it's an easy way to one of your 5-a-day! Here we've used cauliflower to accompany the chickpeas, as they seem all the rage in restaurants at the moment, but aubergine works just as well if you fancy something different.



  • 2 white onions, chopped
  • 2 chillis, chopped
  • 5cm chunk of ginger, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 tablespoons oil
  • 400g can chickpeas
  • 1 head of cauliflower, cut into florets
  • 1 vegetable stock cube
  • 1 small handful coriander
  • ½ tbsp lemon juice



  1. Chop one onion, chillis, ginger and garlic and place in your food processor
  2. To this, add the cumin, garam masala and 1 tbsp of the oil - whizz to a paste
  3. Chop the second onion and, in the pan, fry on a medium heat with the second tablespoon of oil until lightly caramelised
  4. Spoon your paste into the centre of the pan and fry for 2-3 minutes to engage the spices
  5. Add the drained chickpeas, cauliflower florets, stir
  6. Sprinkle on the stock cube and top up the pan with boiling water until the ingredients are just covered with liquid
  7. Put the lid on and cook for 30-40 minutes on a medium-high heat or until the curry thickens, stirring occasionally to prevent sticking
  8. Drop in the corainder at the last moment and squeeze the lemon juice over each serving
  9. Serve with rice, naan bread and mango chutney

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