Cauliflower, Chickpea & Coconut Curry



Creamy, healthy, delicious, vegan.



Cauliflower is key here so don’t miss out on it!


Cooking Time (includes preparation time): 40 Minutes


600g Chickpeas - £0.54

2 Limes - £0.60

Ground Coriander - £0.85

Garam Masala - £0.85

Turmeric - £0.85

Cumin - £0.85

Red Chillies - £0.60

1 Cauliflower - £1.00

Bunch of Coriander - £0.70

Coconut Milk - £0.75

4 Tomatoes - £0.51

2 Brown Onions - £0.24

Garlic - £0.30

Ginger - £0.18

Total Cost - £8.82 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.



1.    Finely chop 2 onions and 3 cloves of garlic. Grate a big chunk of ginger. Throw into a pan and let soften for 5 minutes over a medium heat.

2.    Add 1 teaspoon of turmeric, 2 teaspoons of cumin, 2 teaspoons of ground coriander seeds and 2 and a half teaspoons of garam masala. Mix it all in.

3.    Break your cauliflower into little florets, and add that to the pan. Coat the cauliflower in the spices. Add a bit of water from the chickpea tin to loosen the curry.

4.    Finely chop 4 tomatoes and add these to the pan. Season everything with salt and pepper, and then add 600g of chickpeas. Add a can of coconut milk, and mix everything together. Add a grated red chilli.

5.    Allow the curry to putter away on a medium heat for 20 minutes, or until it is nicely thickened.

6.    Add a large handful of chopped coriander at the end, and squeeze over the juice of a lime. Enjoy!