RecipesCreamy 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
By Asda Good Living,29th September 2020
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 35 Mins
![Cooking Time](/_next/static/fonts/recipe-serves_1f51006ffa4db95221a5126cef2a77a7.svg)
Serves: 4
![Cooking Time](/_next/static/fonts/recipe-price-per-serving_27e512f22c31f1d512f358fc269f0553.svg)
Price: 92p per serving
Nutritional Information
Each 674g serving contains
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
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
1Preheat the oven to 200C/180C Fan/Gas 6.
2Scatter 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.
3Meanwhile, heat the remaining oil in a pan, add the onion and ginger, and fry on low for 5 mins until the onion turns translucent.
4Add 1tbsp turmeric, mix well and fry for 1min. Add the coconut milk and stock, then reduce to a simmer.
5Meanwhile, cook the rice according to the pack instructions.
6Stir 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.