Easy chickpea & cauliflower curry

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

1. 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.
2. Add ½ large cauliflower, cut into florets and half its leaves, chopped.
3. 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.
4. Stir in 1 tsp mango chutney, then pour in 1 tsp vinegar and turn up the heat for about 30 secs.
5. 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.
6. 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.
7. 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.