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Cauliflower curry

50 mins


  • Heat up a large frying pan with 1 cal cooking spray
  • Chop up your onion into fine pieces and cook until soft for approx 2 -3 mins
  • While the onion is softening, chop up your cauliflower and potatoes into chunks and when ready add in, then add in the garlic, turmeric, cumin and curry powder
  • Next, add in your chickpeas, tinned tomatoes and the vegetable stock cube dissolved in 250ml of boiling water
  • Mix your pan well and cover with a lid for 30 mins
  • Once cooked top with your coriander and lime juice and serve up with the rice

Serves 2, calorie information based on 1 serving


  • 1 cauliflower
  • 1 onion
  • 4 medium potatoes
  • 400g of tinned chickpeas
  • 400g tinned tomatoes
  • 1 tbsp curry powder
  • 1 vegetable stock cube
  • 1 tsp chopped garlic
  • 1 tsp turmeric
  • 1 tsp cumin
  • Handful of fresh coriander
  • 1 lime
  • Option - 250g rice

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