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Cauliflower and Chickpea South Indian Curry

Cauliflower and chickpea south Indian curry

Our chef, Joel, is back with a new recipe.

This curry is a firm favourite with the Lean Lunch customers so we thought it would be worth a share. It’s creamy, aromatic and delicious so definitely worth making for a weekend treat. Simply serve with basmati rice and a garlic naan. 

INGREDIENTS (4 portions):

3 diced white onions

6 cloves of peeled garlic

70g chopped ginger

1 sliced chilli, seeds out

3 chopped plum tomatoes (seeds removed)

3 tsps cumin seeds

3 tsps turmeric

3 tsps garam masala

3 tsps curry powder

Coconut milk

1 medium cauliflower chopped into small florets

1 tin of chickpeas

A handful of washed spinach, sliced

Chopped fresh coriander 


Get a large saucepan and fry the onions, ginger, garlic and chilli in some vegetable oil. Once the onions are translucent add the chopped tomatoes, cumin seeds, turmeric and garam masala. Add a small cup of water to cook the mix for 10 minutes. 

At this point I like to spread the cauliflower florets on a parchment lined tray, cover in a small amount of oil and coat in the curry powder. Roast the cauliflower at 180°c for 10-15 minutes till nice and golden. Note: You could just cook the cauliflower in the sauce, but I find it loses some firmness and flavour. 

Blend the onion spice mix and add the coconut milk. Now you have your sauce. If you prefer your curry sauce a little thicker, then add a teaspoon of cornflour mixed with a teaspoon of water to the mix and cook out. 

Add the cooked cauliflower and chickpeas then finish with the spinach and coriander, saving a couple of leaves for garnish. Top tip: garnish with some toasted almonds for enhanced texture.