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.

Did you like this recipe?