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.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
423
Ingredients
500g
cauliflower florets
1Tbsp.
vegetable oil
1
large onion, finely sliced
2
garlic cloves, crushed
1Tbsp.
garam masala
1tsp.
ground cumin
400ml
tin full-fat coconut milk
400g
tin chickpeas, drained and rinsed
2
handfuls spinach
2Tbsp.
mango chutney
large handful fresh coriander, finely chopped
25g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
