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
(33 votes)
Cook: 35 Mins
Serves: 4
Price: 92p per serving
Nutritional Information
Each 674g serving contains
Energy
2143kj
512kcal
2143kj
512kcal
26%
Fat
12.1g
12.1g
Med
17%
17%
Saturates
7.4g
7.4g
High
37%
37%
Sugars
10.8g
10.8g
Med
12%
12%
Salt
1.48g
1.48g
Med
25%
25%
of your reference intake.
Typical energy values per 100g:
318kj/76kcal
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
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.