Cauliflower and Chickpea Curry Served with Raita
- 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
- 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
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.
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.
Add the Alpro Plain with Coconut, garam masala and chickpeas. Simmer for a further 5 minutes over a low heat.
Whilst the curry is simmering, mix together all the ingredients for the raita.
Dish up the curry topped with chopped coriander, toasted almond flakes and a yummy dollop of the raita.
Serve with chapatti or naan bread.