Cauliflower & chickpea curry
A lighter homestyle curry with a tomato base rather than coconut. The cauliflower softens into the sauce and the chickpeas keep it substantial.
- Prep
- 10 minutes
- Cook
- 25 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 655kcal
- Protein
- 21g
- Carbs
- 91g
- Fat
- 19g
Where the calories come from
- Protein 14%
- Carbs 58%
- Fat 28%
- Fibre
- 15.9 g
- Sugar
- 14.1 g
- Salt
- 0.24 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.25a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 4 tbsp vegetable oil
- 8g fresh ginger, finely grated
- 3 cloves of garlic, minced
- 1 onion, chopped
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 2 tsp paprika
- 360ml vegetable stock
- 800g chopped tomatoes
- 300g cauliflower, cut into small florets
- 400g chickpeas (drained weight)
- 1 tsp sugar
- 75g frozen peas
- 1 tbsp garam masala
- 8g fresh coriander, chopped
- 300g basmati rice, to serve
Method
Set a deep, large pot on the hob to a medium-high heat and fry the ginger and garlic in the vegetable oil, giving them 1 minute. Stir in the onion and leave it 6-8 minutes, until it turns golden, with a caramelised edge.
Add the paprika, cumin and ground coriander and stir them for 1 minute.
Tip in the chopped tomatoes, then the vegetable stock, and let it bubble gently for 5 minutes.
Add the chickpeas and cauliflower, then leave them to simmer for 15 minutes, putting a lid on if the sauce thickens too fast. By the end the cauliflower should be soft and the sauce thickened. Stir in the sugar, then season to taste.
Give the garam masala and peas 2 minutes in the pot. Once the pot is off the heat, stir in most of the fresh coriander.
Boil the basmati rice in a pan of salted water until tender, then drain it. Spoon the curry over the rice and finish the plates with the rest of the coriander.
Adapted from RecipeTin Eats
