Cauliflower & Chickpea Vegan Curry


Comfort Food


4 People


20 Minutes


500 Cals

Cauliflower Chickpea Vegan Curry


Perfect Vegan comfort food – full of flavour. It’s a really healthy base using just tomatoes and spices. If you prefer you can serve with prawns or chicken. It’s great to take to work the next day or store in the freezer – the longer you leave it the tastier it is!


Preheat oven to 200c.

Heat up 1 tbsp. oil in a large non-stick frying plan. Chop the large onion finely. Sautee, on a medium heat, in oil and salt until browned. Meanwhile chop up the cauliflower and put in a roasting tin. Add ½ the curry powder and salt over the cauliflower and add to the oven.

Add the Thai paste and spices to the frying pan and let simmer for 1-2 minutes more. Next, add the vegetable stock, chopped tomatoes, fresh tomatoes and chick peas.

Let this cook through for 20-25 minutes on a low heat. By this point, the cauliflower should have roasted. You want the cauliflower to be slightly crispy for another texture and a smokey flavour.

Add the cauliflower to the dish and stir through. Finally add the stevia and spinach. Let this all simmer for another 25 minutes on a low heat. Whilst this simmer you can cook up brown or white rice to serve with the curry.


  • 2 tbsp. Red Thai Paste
  • 1 x tsp Ginger paste
  • 1 clove of Garlic
  • 1 x Vegetable stock cube
  • (300ml boiled water)
  • 1 tsp. Cumin powder
  • 1 tbsp. Curry powder
  • ½ tbsp. Garam Masala Powder
  • 1 tsp. Honey or stevia Sugar
  • 1 x large white Onion
  • 1 x can Chickpeas
  • 200g Cauliflower (1/2 a Cauliflower heart)
  • 1 can chopped tomatoes
  • 5 cherry tomatoes, halved
  • Olive oil to cook
  • Salt to taste