Homepage
Main
Soya
Vegetarian
Vegan

Cauliflower and Chickpea Curry Served with Raita

45 mins

Ingredients

Serves 4

  • 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

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.

Serves 4

  • 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

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.

Did you like this recipe?

Made with...Plain with Coconut

Available in 500g

If you like this you may like...