Cauliflower & Chickpea Curry

This cauliflower and chickpea curry is a flavour-packed, comforting dish that’s simple to prepare and perfect for any night of the week. Rich in fibre and plant-based goodness, it’s a nutritious option for those seeking a hearty, healthy meal. Add your favourite spices for extra depth and heat.

200g cauliflower florets
1 brown onion – diced
240g chickpeas
3tbsp curry powder
150ml low salt veg stock/broth
400ml ‘light’ coconut milk
100g baby spinach
1 1/2 tbsp fresh coriander
1 red hot chilli pepper – diced
2 garlic cloves crushed
1tbsp ginger – finely chopped
1tsp cumin seeds
15 ml extra virgin olive oil

Step 1. Heat a little olive oil in a large pan. Add onions and fry until starting to soften.
Step 2. Add the cauliflower, garlic, ginger cumin seeds, curry powder and red chilli if using and stir well. Cook for another few minutes until fragrant.
Step 3. Add the tin of coconut milk and vegetable stock. Bring to the boil, then add in the chickpeas.
Step 4. When the cauliflower has softened but still has texture, add in the spinach.
Step 5. Add in the coriander (saving a little to garnish) and stir. When the spinach has wilted, it is ready to serve with the remaining coriander sprinkled on top. Enjoy!

Chef Gino's Top Tip: If you have a little extra time, consider roasting your cauliflower until tender and starting to brown.

Calories — 447kcal || 22%
Fat — 19g || 29%
Saturated Fat — 11g || 55%
Carbs — 60g || 20%
Fibre — 21g || 75%
Sugar — 17g || N/A
Added Sugar — 0g || 0%
Protein — 17g || 34%
Sodium — 176mg || 8%
Calcium — 229mg || 21%
Iron — 10mg || 71%
Vitamin D — 0IU || 0%
Magnesium — 147mg || 35%
The % RDI is the recommended daily intake for an adult consuming ap-prox. 2000 calories/day. You may need to adjust serving sizes depending on your individual health goals.