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Main Soya Vegetarian Vegan

Cauliflower and Chickpea Curry Served with Raita

  • 45 mins
  • Cauliflower and Chickpea Curry Served with Raita


    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.

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