Chickpea and Cauliflower Curry

    Chickpea and Cauliflower Curry


    15 people made this

    About this recipe: This simple vegetarian curry takes less than 30 minutes to make. It's hearty, delicious and bursting with flavour. Enjoy over freshly cooked basmati rice.

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 onion, finely chopped
    • 2 tablespoons medium-hot curry paste
    • 1 (400g) tin chopped tomatoes
    • 350ml vegetable stock
    • 1 (400g) tin chickpeas, rinsed and drained
    • 1/2 large cauliflower, chopped into florets
    • 200g frozen peas
    • basmati rice to serve
    • 1 tablespoon chopped coriander leaves to serve
    • 4 tablespoons natural yoghurt to serve

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Fry onion and curry paste until fragrant. Add tomatoes and stock and bring to the boil. Simmer for 2 minutes. Add cauliflower and chickpeas, simmer for 5 minutes. Add peas and simmer briefly.
    2. Serve with rice, chopped coriander and yoghurt.
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    Reviews in English (4)


    Delicious. Used tikka massala paste I already had in the fridge and also added some cubed potatoes to the mix, really easy one pot veggie curry. definitely make it again.  -  01 Apr 2013


    Yum!! I used chopped green beans instead of peas, and chicken stock. I used a tikka masala paste that I had made, simply delicious, thank you!! :-)  -  01 Apr 2016


    Altered ingredient amounts. 1/2 large cauliflower  -  21 Jun 2010  (Review from Allrecipes AU | NZ)

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