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.
Creamy Cauliflower & Chickpea Tikka Curry
Nothing says comfort like a bowlful of curry. This plant-based tikka curry comes together in the slow-cooker, making dinner on busy weeknights that much easier. But don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes! Simply simmer cauliflower and chunky chickpeas in a creamy sauce, infused with warm spices and aromatics. Serve with fluffy basmati to soak up all that flavour. Sprinkle with cashew nuts for extra crunch.
Prep in 10
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 30g cashew nuts (Nuts)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp ground cumin
- 80g baby spinach
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 cauliflower
- 200g passata (tomatoes, salt, citric acid)
- 230g chickpeas (Chickpeas, water, salt)
- 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.)
- 1 onion
Nutritional Information
Calories: 692
Protein: 23g
Carbs: 59g
Fat: 31g
Ingredients
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 30g cashew nuts (use half) (Nuts)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tsp ground cumin (use half)
- 11g vegetable stock powder (use half) (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.)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 cauliflower (use half)
- 80g baby spinach (use half)
Nutritional Information
Calories: 692
Protein: 23g
Carbs: 59g
Fat: 31g
Creamy Cauliflower & Chickpea Tikka Curry
Nothing says comfort like a bowlful of curry. This plant-based tikka curry comes together in the slow-cooker, making dinner on busy weeknights that much easier. But don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes! Simply simmer cauliflower and chunky chickpeas in a creamy sauce, infused with warm spices and aromatics. Serve with fluffy basmati to soak up all that flavour. Sprinkle with cashew nuts for extra crunch.
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Cooking Instructions
Before you start
- Pull out a large lidded saucepan, a slow-cooker (if using), a medium frying pan, a sieve & a measuring jug
Get started
- Remove the leaves and cut the cauliflower into florets. Cut the onion into 1cm thick wedges
- Rinse the spinach. Drain the chickpeas
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the onion and cauliflower and cook for 4-5 mins, until starting to colour. Season with salt and pepper
- Add the cumin, ginger & garlic paste and tikka paste and cook for 1 min
Time to slow-cook
- Add the chickpeas, passata, stock powder and 300ml water (150ml for 1 person)
- Bring to the boil, then transfer to your slow-cooker. Cook on low for 3-4 hours, until the cauliflower is tender and sauce thickened
- If using the hob, pop a lid on the pan and simmer the curry for 18-20 mins, until the cauliflower is cooked through and the sauce thickened. Season with salt and pepper
Finishing touches
- When the curry has 2 mins remaining, stir in half the yoghurt and the spinach, cook until wilted
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
- Reheat the pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt, then cook for 2-3 mins, until piping hot
Plate up
- Taste and season the curry with salt and pepper if needed
- Share the cauliflower curry between bowls, with the rice alongside. Scatter over the cashews and finish with a dollop of the remaining yoghurt
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