Cauliflower and Chickpea Curry


Summer days call for lighter dishes and less time sweating over what to make for dinner. The beauty of making a curry – is that it’s easy to cook in advance and it could potentially feed a small army!

A curry is also perfect for getting a nice variety of healthy veggies into your diet in a lovely flavorful way.



  • 1 head of cauliflower
  • ½  a chopped onion
  • 1 inch chopped Ginger
  • 3 cloves of chopped garlic
  • 150-200g of spinach
  • 1 can of drained and cooked chickpeas
  • 100g of passata
  • A full can of chopped tomatoes
  • 1 tablespoon of garam masala OR curry powder
  • 1 tablespoon of cumin powder (if not using curry powder)
  • 1 teaspoon of mustard seeds (if not using curry powder
  • 1 teaspoon of turmeric (if not using curry powder)
  • Salt and Pepper
  • Fresh coriander
  • 2 tablespoons of olive or rapeseed oil



  1. Wash and prepare the cauliflower by cutting it into florets. Place the florets into a saucepan of cold water and bring to the boil – just to partially cook the cauliflower.
  2.  Add the oil to a large pan and over a medium – high heat, add the chopped onion and ginger and sauté for a few minutes. Then, add the garlic and all the dry spices and fry for another two minutes.
  3. Next,  add the chopped tomatoes and passata and simmer the sauce for a few minutes.
  4. Add the drained chickpeas and spinach and simmer for about 10-12 minutes.
  5. Serve with rice, some naan bread or both! Add a dollop of natural yogurt for some creaminess and to reduce the heat is necessary.


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