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
7 plants
Serving size
Ingredients
- 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.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp ground cumin
- 30g cashew nuts (Nuts)
- 4 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)
- 80g baby spinach
- 200g passata (tomatoes, salt, citric acid)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 cauliflower
- 460g chickpeas (Chickpeas, water, salt)
- 2 onion
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 588
Protein: 18g
Carbs: 49g
Fat: 25g
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 large frying pan, a sieve & a measuring jug
Get started
- Remove the leaves and cut the cauliflower into florets. Cut the onions into 1cm thick wedges. Rinse the spinach. Drain the chickpeas
- Heat the large saucepan with 2 tsp oil on medium-high heat. Once hot, add the onion and cauliflower and cook for 4-5 mins, until starting to brown. 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 500ml water
- Bring to the boil, then transfer to your slow cooker. Cook on low for 3-4 hours, until the cauliflower is tender and the sauce has 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
- Heat the large 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
- When the curry has 2 mins remaining, stir in half the yoghurt and the spinach and cook until wilted
Plate up
- Taste and season the curry with salt and pepper if needed
- Serve the cauliflower curry into bowls, with the rice alongside. Scatter over the cashews and finish with a dollop of the remaining yoghurt
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