100% liked this recipe
Cauliflower and Chickpea Curry Served with Raita
Main
Soya
Vegetarian
Vegan
Do you like this recipe?
1 tbsp olive oil
1 large onion, roughly chopped
1 tbsp fresh ginger, grated
3 garlic cloves, crushed
1 red chilli, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
½ tsp mustard seeds
½ tsp chilli powder
1 tsp ground coriander
2 tbsp tomato puree
1 small head of cauliflower, cut into small florets
450ml reduced salt vegetable stock
225g Alpro Plain with Coconut alternative to yogurt
1 x 400g can chickpeas, drained
1 tsp garam masala
4 tbsp toasted almond flakes
Fresh coriander for garnish
Raita:
Handful fresh mint, finely chopped
Half a cucumber, seeds removed and diced
1 green chilli, finely chopped
200g Alpro Plain No Sugars Alternative to yogurt
Pinch salt & pepper
Ingredients
1 tbsp olive oil
1 large onion, roughly chopped
1 tbsp fresh ginger, grated
3 garlic cloves, crushed
1 red chilli, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
½ tsp mustard seeds
½ tsp chilli powder
1 tsp ground coriander
2 tbsp tomato puree
1 small head of cauliflower, cut into small florets
450ml reduced salt vegetable stock
225g Alpro Plain with Coconut alternative to yogurt
1 x 400g can chickpeas, drained
1 tsp garam masala
4 tbsp toasted almond flakes
Fresh coriander for garnish
Raita:
Handful fresh mint, finely chopped
Half a cucumber, seeds removed and diced
1 green chilli, finely chopped
200g Alpro Plain No Sugars Alternative to yogurt
Pinch salt & pepper
Preparation
1
Start by making the curry. Place a large saucepan over a medium-high heat and add the oil. When the oil is hot add the onion, garlic, chopped chilli and ginger, cook for 5 minutes.
2
Add the turmeric, cumin, mustard seeds, chilli powder and ground coriander, then cook whilst stirring for another 2-3 minutes. Stir in the tomato puree and cook for 1 more minute before adding the cauliflower florets and vegetable stock. Stir well and then simmer on a low heat for 15 minutes.
3
Add the Alpro Plain with Coconut, garam masala and chickpeas. Simmer for a further 5 minutes over a low heat.
4
Whilst the curry is simmering, mix together all the ingredients for the raita.
5
Dish up the curry topped with chopped coriander, toasted almond flakes and a yummy dollop of the raita.
6
Serve with chapatti or naan bread.
Share this recipe
Made with Plain with Coconut
500g
