Print Recipe
Cauliflower and Chickpea Tomato Curry
A quick and easy curry.
  1. Heat olive oil in large saucepan and stir fry the onion, garlic and ginger for a few minutes until soft
  2. Add all the spices and mix for about 1-2 minutes
  3. Add cauliflower and mix together with spice mixture
  4. Add tinned tomatoes, mix together and cook for approximately 15 minutes until cauliflower starts to go tender
  5. Add chickpeas and cook for a further few minutes
Recipe Notes

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

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