Quick cauliflower curry

Cauliflower is an excellent source of vitamin C as well as other vitamins that have anti-inflammatory properties.


1 whole cauliflower

3 medium onions, finely chopped

4 garlic cloves, finely chopped

½ tsp chopped fresh ginger (or 1 tsp dried ginger)

2 tsp ground coriander

½ tsp ground chilli

4 curry leaves

2 tsp garam masala

2 tsp ground cumin

1 tin of chopped tomatoes

1 tin of chickpeas, drained

2 tbsp of chopped fresh coriander



1. Remove cauliflower stalks and cut into large florets. In a large pan, cook the cauliflower in boiling water for around 5 minutes. Drain and cover to keep warm.

2. While the cauliflower is cooking, sauté the onion, garlic and ginger in a little olive oil. Add the dried spices and continue to cook for a few minutes. Then add the tomatoes, chickpeas and cauliflower. Top up with an extra 100ml cold water and simmer for around 8-10 minutes.

3. Serve with fresh coriander or mint. 


Serves 4-6