Curried Cauliflower, Chickpea & Aubergine Peanut Stew

Serving size

1 person 2 people 4 people

Ingredients

1 aubergine
1 handful of fresh coriander
1 cauliflower
80g creamed coconut
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 unwaxed lemon
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
460g chickpeas

(Chickpeas, water, salt)
80g baby spinach
1 onion
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
60g original roast peanut butter (Peanuts, Nuts)

(peanuts, sea salt)
6 tbsp korma paste (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)

Allergens

Contains: Peanuts, Mustard

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	496Kcal
	520kJ	2077kJ
Fat	7.2g	29g
of which saturates	3.5g	14g
Carbohydrates	6g	24g
of which sugars	2.5g	10.0g
Protein	4.4g	18g
Salt	0.6g	2.4g
Fibre	4.3g	17g

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Vegan 1/3 daily fibre 9 plants

Curried Cauliflower, Chickpea & Aubergine Peanut Stew

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Vegan

A warming stew, enriched with korma spices, peanut butter and creamed coconut. Fill it with fibre-filled chickpeas, roasted aubergine and curried cauliflower. Finish with a swirl of spinach and coriander for greens! A hug-in-a-bowl.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas 7 / air fryer 190C
Line a baking tray with parchment paper
Boil a half-kettle
Pull out a medium frying pan & a jug

Get the veg into the oven

Dice the aubergine into 2cm cubes. Remove the leaves and cut the cauliflower into florets
Place the aubergine and cauliflower onto a lined baking tray, then drizzle with 1 tsp oil and season with a pinch of salt and pepper
Roast in the oven for 20-25 mins / air fryer 20 mins, until soft and starting to blacken in places

Soften the onion

Roughly dice the onion
Heat a medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and a pinch of salt and cook for 4-6 mins, until softened

Meanwhile, prep the sauce

Dissolve the creamed coconut, peanut butter and stock in a jug with 600ml boiling water
Quarter the lemon and roughly chop the coriander
Drain and rinse the chickpeas

Build the dish

Add the curry powder to the onion pan, cook for 1 min, then stir through the chickpeas, korma paste, and ginger & garlic paste. Cook for 2 mins
Add the creamed coconut mixture and simmer for 4-6 mins until the sauce has thickened slightly
Rinse the spinach, then stir through the sauce along with the roasted vegetables and half the coriander
Cook for a further 1 minute, then season with salt and pepper (to taste). Add a splash of water if the sauce gets too thick