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Chickpea, Cauliflower and Kale Curry

This chickpea, cauliflower and kale curry is a wholesome, comforting dish that’s full of flavour and goodness. It’s completely plant-based, naturally gluten-free, and packed with fibre and nutrients. The mix of warming spices, creamy coconut and tender vegetables makes it rich without being heavy. Like many curries, it actually tastes even better the next day, once the flavours have had time to develop. Serve it with fluffy basmati rice and a spoonful of mango chutney on the side for a simple, satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 garlic cloves
  • 3 cm piece ginger chopped
  • 1 small red chilli deseeded
  • 3 cm fresh turmeric or ½ tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 5 curry leaves
  • 1 Tbsp tomato purée
  • 1 carrot
  • ½ red pepper
  • 1 small cauliflower cut into florets
  • 6 medium mushrooms
  • 1 cup passata
  • 1 cup light coconut cream
  • 2 cups kale chopped
  • 1 tin chickpeas drained
  • Salt and freshly ground pepper
  • 2 Tbsp fresh coriander chopped

Method
 

  1. Finely chop the onion, garlic, ginger, chilli and fresh turmeric (if using).
  2. Heat a little oil in a large pan and gently cook the chopped ingredients for about 5 minutes, until softened.
  3. Add the cumin and coriander seeds and cook for another minute, stirring, until fragrant.
  4. Stir in the garam masala and tomato purée, mixing well to coat everything.
  5. Chop the carrot, mushrooms and red pepper, and break the cauliflower into small florets. Add them to the pan and stir.
  6. Pour in the passata, then add enough water to just cover the vegetables. Season with salt and pepper, add the curry leaves and bring to the boil.
  7. Reduce the heat and simmer gently for 20–25 minutes, until the vegetables are tender.
  8. Add the chickpeas, coconut cream and kale. Cook for another 5 minutes, until the kale has wilted and the sauce is thick and creamy.
  9. Taste and adjust the seasoning if needed.
  10. Serve hot, topped with fresh coriander and a squeeze of lime, alongside rice and mango chutney.