Easy chickpea & cauliflower curry
Watch our food editor make a storecupboard vegan curry with chickpeas and other common kitchen ingredients. He uses cauliflower, spices and mango chutney but the recipe is adaptable.
Our food editor Barney makes a versatile vegetarian curry. Follow his formula for a chickpea and vegetable one-pot and add whatever you have in your kitchen – his recipe uses cauliflower. For more inspiration, see our chickpea and chickpea curry recipe collections.
How to make chickpea & cauliflower curry
- Heat 2 tbsp oil in a large pan. Add 1 small, chopped red onion and finely grate in a thumb-sized piece of ginger and 2 garlic cloves.
- Add ½ large cauliflower, cut into florets and half its leaves, chopped.
- Drizzle in some more oil and stir in 1 tbsp cumin seeds, 1 tsp coriander powder and 1 tsp turmeric. Leave for 2 mins until the vegetables are absorbing the spices and starting to caramelise.
- Stir in 1 tsp mango chutney, then pour in 1 tsp vinegar and turn up the heat for about 30 secs.
- Return the heat to medium and add 1 can drained chickpeas and 1 can chopped tomatoes. Fill the tomato can with 100ml water then pour into the curry and stir. Season with salt and pepper.
- Bring to a simmer and leave it uncovered for about 15 mins, stirring occasionally. Whilst cooking, crush some of the chickpeas against the side of the pan to thicken the sauce.
- When the sauce has thickened, finish the curry with a handful of chopped coriander stalks and 1 tsp garam masala. Serve with rice or naan bread.
These videos are part of a home kitchen series run by BBC Good Food, encouraging the nation to stay home and get cooking.