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Chickpea & Potato Curry with Roasted Cauliflower
Chunky chickpeas and roasted cauliflower simmer away with gentle spices in this warming curry. Stir in coconut yoghurt to make it creamy and comforting. Finish with a swirl of spinach for instant green goodness.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 400g passata (tomatoes, salt, citric acid)
- 160g baby spinach
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 12 baby potatoes
- 2 tsp cumin seeds
- 3 garlic clove
- 460g chickpeas (Chickpeas, water, salt)
- 1 cauliflower
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 tsp chilli flakes
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4cm fresh ginger
Nutritional Information
Calories: 489
Protein: 16g
Carbs: 40g
Fat: 20g
Chickpea & Potato Curry with Roasted Cauliflower
Chunky chickpeas and roasted cauliflower simmer away with gentle spices in this warming curry. Stir in coconut yoghurt to make it creamy and comforting. Finish with a swirl of spinach for instant green goodness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 180C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a grater & a large frying pan
Roast the cauliflower
- Remove the leaves and cut the cauliflower into small florets
- Place onto the lined baking tray and toss with 2 tbsp oil, the cumin seeds and a pinch of salt and pepper
- Roast for 18-20 mins / air fryer 14-16 mins, until golden and cooked through
Get the potatoes on
- Quarter the potatoes
- Add to the saucepan and boil for 8-10 mins, until soft, then drain
Prep time
- Finely grate the garlic and ginger. Roughly chop the coriander. Drain and rinse the chickpeas. Rinse the spinach
Build the curry
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the boiled potatoes and cook for 4-5 mins, until golden
- Add the garlic, ginger, Sri Lankan spice blend and chilli flakes (add less for less heat)
- Cook for 2 mins, then add the passata, chickpeas, stock powder and 100ml water. Simmer for 6-8 mins, until the sauce has thickened
- In the final 1-2 mins, stir the spinach, yoghurt and half the coriander into the curry
Plate up
- Taste and season the curry if needed, then serve into bowls, topped with the roasted cauliflower. Garnish with the remaining coriander
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