Vegetarian Cauliflower & Chickpea Curry

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 6


2 Tbsp olive oil

1 Tbsp Indian five spice mix (or a mix of fenugreek, nigella, cumin, black mustard and fennel seeds)

1 tsp fresh turmeric root, grated

1 tsp fresh ginger root, peeled & grated

1 tsp ground cumin

2 tsp ground paprika

1-2 spring onions, thinly sliced

1 ½ cup waxy potatoes (or kumara) cut into 3cm cubes

Chickpeas 1.5 cans drained, reduced salt

2 chillies, sliced, seeds removed

400ml vegetable stock, salt reduced

6 cups cauliflower florets

400g tomatoes, canned, no added sugar and reduced salt

1 ½ cups peas, frozen

Salt & freshly ground black pepper

1 Tbsp coriander leaves, fresh & chopped

Plain Greek yoghurt to serve (optional)


1 serve of low- starch fruit per person (for dessert)


  1. Heat oil in a large frypan and sweat the spices, stirring until the aroma is released.
  2. Add the spring onions and sweat until translucent.
  3. Add the potato pieces, drained chickpeas and chilli and fry over a medium heat, stirring occasionally for 3-4 minutes.
  4. Add the vegetable stock and simmer the curry over a medium heat for 15 minutes.
  5. Add the cauliflower and simmer until the potatoes and cauli are cooked to your liking. Stir several times during cooking.
  6. Add the tomatoes and peas and simmer gently for 3 minutes. Season with a little salt and pepper to taste.
  7. Divide the curry into 6 bowls, pour over a dollop of Greek yoghurt, sprinkle with the chopped coriander leaves and serve.

Suitable for

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