Cauliflower and Chickpea Tomato Curry

A quick and easy curry.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people


  • 1 tbsp olive oil
  • 1/2 cauliflower chopped into small pieces
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • 1 clove garlic, peeled and minced or finely chopped
  • 1 onion, peeled and chopped
  • 1 tbsp fresh ginger, peeled and finely chopped
  • 2 tbsp curry power
  • 2 tsp cumin powder
  • 1 tsp garam masala powder


  • Heat olive oil in large saucepan and stir fry the onion, garlic and ginger for a few minutes until soft
  • Add all the spices and mix for about 1-2 minutes
  • Add cauliflower and mix together with spice mixture
  • Add tinned tomatoes, mix together and cook for approximately 15 minutes until cauliflower starts to go tender
  • Add chickpeas and cook for a further few minutes


Serve on a bed of rice (brown or white) topped with fresh parsley or coriander

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