Ingredients
Preparation
Step 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.
Step 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.
Step 3
Add the Alpro Plain with Coconut, garam masala and chickpeas. Simmer for a further 5 minutes over a low heat.
Step 4
Whilst the curry is simmering, mix together all the ingredients for the raita.
Step 5
Dish up the curry topped with chopped coriander, toasted almond flakes and a yummy dollop of the raita.
Step 6
Serve with chapatti or naan bread.
Step 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.
Step 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.
Step 3
Add the Alpro Plain with Coconut, garam masala and chickpeas. Simmer for a further 5 minutes over a low heat.
Step 4
Whilst the curry is simmering, mix together all the ingredients for the raita.
Step 5
Dish up the curry topped with chopped coriander, toasted almond flakes and a yummy dollop of the raita.
Step 6
Serve with chapatti or naan bread.
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Available in 500g