Creamy Cauliflower & Chickpea Curry.
This creamy, veggie curry is part of a Budget Recipes Series, serving 4ppl for just £7.49* (Jan 2023). The perfect mid-week curry recipe to have in your back pocket.
This recipe can easily be made vegan by switching out the yoghurt for a thick, plant-based version.
*to be made in conjunction with a low-cost store cupboard therefore individual measures of spices have not been calculated. If you are missing all the spices then the total cost of buying from scratch would be £3.14, from which you will have plenty of leftovers for future recipes!
Serves 4
Equipment.
sharp knife & chopping board
non-stick baking tray
medium saucepan
spoons for measuring spices
sieve/strainer
small plate/bowl
Ingredients.
2-4 tbsp any oil, or coconut oil if you have it
1 cauliflower
400g tin chickpeas
1 medium/large onion
2tbs ginger & garlic paste
400g tin coconut milk
400g tin chopped tomatoes
125g spinach
2-3 heaped tbsp Greek yoghurt
2 mild red chilli peppers
Spice Blend:
2 tbsp garam masala
2 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp salt
To serve: (Optional)
Rice/naan
Fresh coriander
Extra fresh chilli
Another tbsp of Greek yoghurt
Method.
Preheat the oven to 220-250c (see note below), and cook the rice as per packet instructions (if using)
Cut the cauliflower in to very small florets, slicing through any chunky bits of stalk to make sure it all cooks quickly and evenly
On a baking tray, toss the cauliflower with 1tbsp oil and a little salt, and place in the bottom half of the oven. Set a timer for 30mins, checking periodically to ensure it’s getting come colour but not burning (a little charring is good)
Meanwhile, finely dice the onion and add it to the saucepan with 2tbsp oil
Whilst the onion is softening (stir occasionally to ensure it doesn’t burn), roughly chop the chillies, drain the chickpeas, and measure out the spices on a small dish (garam masala, cumin, turmeric, coriander & salt)
After around 8mins, or when the onion is soft and starting to colour lightly, add the garlic & ginger paste & fry for another 2-3mins
Add the chillies and spice blend and fry for a further 2-3mins
Once the spices are fragrant, add the tinned tomatoes, coconut milk and drained chickpeas
Bring the curry to a simmer whilst you roughly chop the spinach
After the 30mins, or when the cauliflower is cooked and nicely charred, add the cauliflower and spinach to the saucepan
Stir everything until the spinach is wilted, then remove from the heat and stir through the yoghurt
Serve with rice (optional) and your chosen accompaniments. Enjoy!
A note on ovens: Oven temperatures can vary wildly. If you know your oven typically runs hotter/cooler, then adjust the temperature within the range provided. If you’re unsure, opt for somewhere in the middle and check the cauliflower after 10mins. You’re looking for the cauliflower to be cooked through and nicely charred on the edges, but not burnt. The amount of oil you use and the position of the tray in the oven will also affect how quickly it cooks. Cover with baking paper/foil if it starts to burn but not cook through.
