Spicy Cauliflower and Chickpea Curry

Serves 4–6

The curry sauce can be made well in advance – it will keep in the fridge for up to three days and it also freezes very well. You could always add diced chicken or tender lamb or beef pieces to the dish, just put them in before adding any of the vegetables.

Prep 20 MINS - Cook 50 mins - Loads of veg - Freezer friendly

  • 4 tbsp rapeseed oil
  • 2 garlic cloves, crushed
  • 1 × 4cm (1½in) piece of fresh root ginger, peeled and grated
  • 2 onions, chopped
  • 600ml (1 pint) water
  • 8 ripe tomatoes, chopped, or 1 × 400g (14oz) tin of Italian chopped tomatoes
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 large cauliflower, cut into florets (about 500g (1lb 2oz) in total)
  • 2 × 400g (14oz) tins of chickpeas, drained and rinsed
  • 2 tbsp chopped fresh coriander sea salt and freshly ground black pepper


coriander and garlic naan bread

natural yoghurt

mango chutney


To make the curry sauce, heat the rapeseed oil in a large pan over a medium heat. Add the garlic and ginger and cook for 20 seconds or so, stirring. Tip in the onions and stir-fry for 5 minutes, until they are translucent but not coloured.

Pour the water into the pan and bring to the boil. Add the tomatoes, cumin, garam masala, paprika, turmeric and cayenne pepper, stirring well to combine. Season with salt and pepper and bring to the boil, then reduce to a simmer, cover and cook over a low heat for 30 minutes, until slightly reduced and thickened. Blitz with a hand-held blender until you have achieved a smooth sauce.

Add the cauliflower and chickpeas to the curry sauce, stirring well to combine. Reduce the heat, cover the pan with a lid and simmer for 8–10 minutes, until the cauliflower is just tender. Divide between shallow bowls and scatter over the coriander. Serve on plates with the coriander and garlic naan bread and natural yoghurt swirled with mango chutney on the side.

Vegetable and Vermicelli Curry with Lime and Coconut

Prep 20 MINS - Cook 50 mins - Loads of veg - Freezer friendly

Serves 4–6

This simple curry makes its own wonderfully fragrant green paste, which is so much fresher and more vibrant than anything you will ever buy in a jar. I've held some back and mixed it with some shredded coconut for garnishing, which gives the dish an extra dimension.


  • 2 × 20g (¾oz) packets of fresh coriander, roughly chopped
  • 2 large garlic cloves, roughly chopped
  • 1 × 5cm (2in) piece of fresh root ginger, peeled and roughly chopped
  • 2 fresh long green chillies, deseeded and roughly chopped
  • 1 bunch of spring onions, trimmed and roughly chopped
  • finely grated rind and juice of 1 lime
  • 1 tsp caster sugar
  • 50g (2oz) toasted coconut flakes
  • 6 tbsp rapeseed oil
  • 2 aubergines, trimmed and cubed
  • 175g (6oz) dried vermicelli rice noodles
  • 600ml (1 pint) vegetable stock (from a cube is fine)
  • 1 × 400ml (14fl oz) tin of coconut milk
  • 2 × 200g (7oz) packets of tenderstem broccoli, halved
  • 200g (7oz) sugar snap peas, halved lengthways

Place the coriander, garlic, ginger, chillies, spring onions, lime rind and sugar in a small food processor and blitz to a coarse paste. Place 1 heaped tablespoon in a bowl and mix in the toasted coconut flakes. Set aside until needed as garnish at the end.

Add 2 tablespoons of the oil to the food processor and blend until the spice paste is smooth. Heat the remaining 4 tablespoons of oil in a large wok or non-stick frying pan over a high heat. Add the paste and cook for 1 minute, until fragrant. Add the aubergines, stirring to combine, then reduce the heat to low. Cook for 10 minutes, until lightly golden and nearly tender.

Meanwhile, soak the rice noodles in a bowl of just-boiled water for 2 minutes or according to the packet instructions. Drain and rinse under cold running water to prevent them from cooking further. Put them back into a bowl of water to make sure they don’t stick. Add the stock and coconut milk to the wok and increase the heat to high to bring to a simmer.

Tip in the tenderstem broccoli and sugar snap peas and cook for 2–3 minutes, until all the vegetables are just tender. Stir in the lime juice to taste. Drain the noodles and divide between bowls, then ladle in the vegetable mixture. Sprinkle over the reserved coconut mixture to serve.