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Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic cauliflower and chickpea curry is a celebration of plant-based flavours, combining tender florets with protein-rich pulses in a spiced tomato base. The recipe uses a clever parboiling technique for the cauliflower to ensure a perfect texture, while the blend of star anise, ginger and chilli flakes creates a warming, fragrant sauce. It is a vibrant, colourful dish that brings a touch of sunshine to the dinner table, making it a reliable staple for anyone seeking a wholesome, meat-free meal.

As a naturally vegan main course, this curry is excellent for batch cooking or a simple midweek supper. The earthy chickpeas and savoury spices offer a satisfying depth that pairs beautifully with fluffy basmati rice or charred naan bread. High in fibre and packed with nutrients, it is a healthy, comforting option that the whole family will enjoy, providing a restaurant-quality curry experience from the comfort of your own kitchen.

Ingredients for Cauliflower and Chickpea Curry

1 medium-large cauliflower (about 800g/800g), trimmed
Havssalt
2 tablespoons sunflower oil
3 onions, chopped
4 vitlöksklyftor, hackade
1 teaspoon freshly grated ginger
2 teskedar malen koriander
2 teskedar malen kummin
A large pinch of dried chilli flakes
2 star anise
1 (400g /400g) can plum tomatoes, chopped, any stalky ends and skin removed
1 (400g /400g) can chickpeas, drained and rinsed
2 teaspoons garam masala
A good handful of coriander, chopped
Havssalt och nymalen svartpeppar

How to make Cauliflower and Chickpea Curry

Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.

Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.

Add the ground coriander, cumin, chilli flakes, star anise, and some salt and pepper and cook for a further 5 minutes.

Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (40 to 90g /100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.

Stir in the garam masala and half of the chopped coriander, then check the seasoning. Serve scattered with the remaining coriander and accompanied by rice, flat breads, or naan.

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