Chickpea and Cauliflower Curry

Chickpea and Cauliflower Curry


14 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 (2)


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

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