Chickpea and cauliflower curry

    25 min

    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.

    34 people made this

    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)