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Chickpea, cauliflower and squash curry


Serves: 4
timePrep time: 30 mins
timeTotal time:
Chickpea, cauliflower and squash curry
Recipe photograph by Karen Thomas

Chickpea, cauliflower and squash curry

This healthier curry is packed with good-for-you veg and warming Indian spices for a satisfying vegan one-pot

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
326Kcal
Fat
11gr
Saturates
1gr
Carbs
37gr
Sugars
16gr
Fibre
11gr
Protein
14gr
Salt
1.5gr

Ingredients

  • 2 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 green chilli, finely chopped, deseeded if you wish
  • 2 tbsp tomato purée
  • 1 tbsp cumin seeds
  • 3 tbsp garam masala
  • about 600g butternut squash, peeled, deseeded and cut into 2cm cubes
  • 875ml vegetable stock*
  • 300g cauliflower florets
  • 1 x 400g tin chickpeas, rinsed and drained
  • 1 x 120g pot dairy-free coconut yogurt
  • juice of ½ lemon
  • 1 x 31g pack coriander, roughly chopped
  • 1 x 100g pack pomegranate seeds

Step by step

Get ahead
Keep leftovers for lunch the next day.
  1. Heat the oil in a large nonstick saucepan over a medium heat. Add the onion, garlic and chilli and cook for 5-10 minutes until softened and starting to brown. Add the tomato purée, cumin seeds and 2 tablespoons of garam masala with a splash of water and cook for 3 minutes, stirring once or twice. Mix in the butternut squash to coat in the spices, then add the stock, a good pinch of salt and bring to the boil.
    Tip
    If you don’t have squash, try 700g sweet potatoes, peeled and cubed. Sweet potato cooks a little faster, so simmer for just 10 minutes before adding the cauliflower.
  2. Cover and simmer for 20 minutes until the squash is partially tender, then add the cauliflower florets and cook for another 10 minutes.
  3. Stir in the chickpeas and warm through for 1-2 minutes. Scoop a couple of ladlefuls of curry into a blender and blitz until smooth. Blend in the yogurt and remaining tablespoon of garam masala and return the mixture to the pan, to thicken and enrich the curry. Season to taste with salt, pepper and the lemon juice. Stir in half of the coriander, and sprinkle with the rest of the coriander and the pomegranate seeds to serve.
    Tip
    *Use GF vegan stock if required

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