This veggie curry is great to make ahead and freeze for when you need it the most. Add finely chopped red chilli (or some dried chilli flakes) if you prefer a touch of spice.
Using cauliflower in a curry is such a great meat alternative as it absorbs loads of flavour, and has a lovely texture to stand up on its own in the dish. Don't skimp on the mango chutney, too – it's our secret weapon for adding in a sweet yet spicy flavour to the final dish. Garnish with fresh coriander and toasted almonds, before spooning over steamed rice with warm naan bread.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
423
Ingredients
500 g cauliflower florets
1 Tbsp. vegetable oil
1 large onion, finely sliced
2 garlic cloves, crushed
1 Tbsp. garam masala
1 tsp. ground cumin
400 ml tin full-fat coconut milk
400 g tin chickpeas, drained and rinsed
2 handfuls spinach
2 Tbsp. mango chutney
large handful fresh coriander, finely chopped
25 g flaked almonds, toasted
Directions
Step 1
Bring a large pan of water to the boil and cook the cauliflower florets for 5min or until tender. Drain well and set aside
Step 2
Meanwhile, heat the oil in a separate large pan and gently cook the onion for 10min until softened. Turn up the heat and cook, stirring frequently, until the onion is golden brown. Stir in the garlic, garam masala and cumin. Cook for a further 2min, then stir in the coconut milk, 200ml water, the chickpeas and cauliflower.
Step 3
Heat until piping hot, then stir through the spinach, mango chutney and most of the coriander. Check the seasoning. Garnish with remaining coriander and toasted almonds, and serve with some boiled rice, naan or crusty bread.
Freeze ahead
Prepare to end of step 2, then cool completely. Transfer mixture to a freezer-proof container, cover and freeze for up to a month. To serve, defrost overnight in the fridge. Reheat gently in a large pan (it will look curdled at first, but the heat will bring it together) and complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
