Cauliflower and Chickpea Curry Served with Raita

Ingredients

1 tbsp olive oil  

1 large onion, roughly chopped  

1 tbsp fresh ginger, grated  

3 garlic cloves, crushed 

1 red chilli, finely chopped  

1 tsp ground turmeric  

1 tsp ground cumin  

½ tsp mustard seeds  

½ tsp chilli powder

1 tsp ground coriander  

2 tbsp tomato puree  

1 small head of cauliflower, cut into small florets

450ml reduced salt vegetable stock  

225g Alpro Plain with Coconut alternative to yogurt

1 x 400g can chickpeas, drained

1 tsp garam masala

4 tbsp toasted almond flakes  

Fresh coriander for garnish

Raita  

Handful fresh mint, finely chopped  

Half a cucumber, seeds removed and diced 

1 green chilli, finely chopped 

200g Alpro Plain No Sugars Alternative to yogurt

Pinch Pepper

 

Serves: 4

Nutrition: Per serving
Energy
282 Kcal
Fat
12g
Saturates
1.9g
Sugars
9.7g
Salt
o.85g

How to bring the humble cauliflower to life and make it deliver on taste.  This 100% plant-based curry uses all the classic spices and herbs and adds a hint of coconut flavours whilst delivering on heart health; it’s low in saturated fat, packed with fibre and a good source of plant-proteins.

Ingredients

1 tbsp olive oil  

1 large onion, roughly chopped  

1 tbsp fresh ginger, grated  

3 garlic cloves, crushed 

1 red chilli, finely chopped  

1 tsp ground turmeric  

1 tsp ground cumin  

½ tsp mustard seeds  

½ tsp chilli powder

1 tsp ground coriander  

2 tbsp tomato puree  

1 small head of cauliflower, cut into small florets

450ml reduced salt vegetable stock  

225g Alpro Plain with Coconut alternative to yogurt

1 x 400g can chickpeas, drained

1 tsp garam masala

4 tbsp toasted almond flakes  

Fresh coriander for garnish

Raita  

Handful fresh mint, finely chopped  

Half a cucumber, seeds removed and diced 

1 green chilli, finely chopped 

200g Alpro Plain No Sugars Alternative to yogurt

Pinch Pepper

Method

Start by making the curry. Place a large saucepan over a medium-high heat and add the oil.  When the oil is hot, add the onion, garlic, chopped chilli and ginger, cook for 5 minutes.

Add the turmeric, cumin, mustard seeds, chilli powder and ground coriander, then cook whilst stirring for  another 2-3 minutes. Stir in the  tomato puree and cook for 1 more minute before adding the cauliflower florets and vegetable stock. Stir well and then simmer on a low heat for 15 minutes.

Add the Alpro Plain with Coconut alternative to yogurt, garam masala and chickpeas. Simmer for a further 5 minutes over a low heat.  

Whilst the curry is simmering, mix together all the ingredients for the raita.  

Dish up the curry topped with chopped coriander, toasted almond flakes and a yummy dollop of the raita.

Serve with wholemeal chapatti or naan bread.

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