Golden Cauliflower & Chickpea Coconut Curry

⏱ 45 min · Serves 4

A warmly spiced, creamy weeknight curry where cauliflower turns golden in the pan and chickpeas soak up all the coconut sauce. Ready in under an hour with pantry staples, and even better the next day.

Per serving: 435 kcal · 13.0g protein · 33.0g carbs · 30.0g fat

Ingredients

• 2 tbsp coconut oil or sunflower oil
• 1 large onion, finely chopped
• 4 garlic cloves, grated
• 1 thumb (25g) fresh ginger, grated
• 1 green chilli, finely sliced (optional)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp chilli powder
• 1 tbsp tomato puree
• 1 medium cauliflower (about 700g), cut into bite-sized florets
• 2 medium carrots, sliced into half-moons
• 1 x 400g tin chickpeas, drained and rinsed
• 1 x 400ml tin full-fat coconut milk
• 200ml vegetable stock
• 150g green beans, trimmed and halved
• 1 tsp garam masala
• 1 tsp fine sea salt, plus more to taste
• Juice of 1/2 lemon
• Small handful fresh coriander, chopped
• Cooked basmati rice or flatbreads, to serve

Method

1. Heat the oil in a large deep frying pan or casserole over medium heat. Add the onion with a pinch of salt and cook for 8 minutes until soft and lightly golden.
2. Stir in the garlic, ginger and chilli and cook for 1 minute until fragrant.
3. Add the cumin, coriander, turmeric and chilli powder and stir for 30 seconds, then add the tomato puree and cook for another minute.
4. Turn the heat up slightly, add the cauliflower and carrots, and stir to coat in the spice paste. Let them catch a little colour for 4-5 minutes, stirring now and then.
5. Pour in the coconut milk and stock, add the chickpeas and 1 tsp salt, and bring to a gentle simmer. Cover and cook for 12 minutes.
6. Add the green beans, uncover, and simmer for a further 6-8 minutes until the cauliflower is tender and the sauce has thickened enough to coat a spoon.
7. Stir through the garam masala and lemon juice. Taste and adjust salt and lemon - it should taste bright as well as creamy.
8. Scatter over the fresh coriander and serve hot with basmati rice or warm flatbreads.