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Jamie Oliver Cauliflower and Chickpea Curry Recipe

Jamie Oliver Cauliflower and Chickpea Curry recipe
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This Indian-inspired curry features roasted cauliflower florets, chickpeas, tomatoes, and coconut milk, creating a rich and creamy texture with a spicy kick. The dish is nutrient-dense, high in fiber, and packed with plant-based protein, making it both healthy and satisfying.

Ingredients

  • Cauliflower (1 medium head, cut into florets) – The star of the dish, providing a tender bite.
  • Chickpeas (1 can, drained and rinsed) – Adds protein and a hearty texture.
  • Onion (1 large, finely chopped) – This builds the flavor base.
  • Garlic (3 cloves, minced) – Essential for a rich, aromatic taste.
  • Ginger (1-inch piece, grated) – Adds warmth and depth.
  • Tomatoes (2 large, chopped, or 1 can of diced tomatoes) – Brings acidity and sweetness.
  • Coconut Milk (1 can, full-fat preferred) – Adds creaminess.
  • Vegetable Stock (1 cup) – Helps build the sauce.
  • Turmeric (1 tsp) – For color and anti-inflammatory properties.
  • Cumin (1 tsp) – Brings warmth and earthiness.
  • Coriander Powder (1 tsp) – This adds a citrusy undertone.
  • Garam Masala (1 tsp) – Enhances depth and warmth.
  • Red Chili Flakes (½ tsp, optional) – For a bit of heat.
  • Salt and Black Pepper (to taste) – Balances the flavors.
  • Olive Oil (2 tbsp) – For sautéing.
  • Fresh Cilantro (for garnish, optional) – Adds freshness.

Optional Additions

  • Spinach (1 handful) – For extra greens.
  • Lemon Juice (1 tbsp) – Brightens the flavors.
  • Cashew Cream (2 tbsp) – For extra richness.

Instructions

Step 1: Roast the cauliflower

Preheat the oven to 200°C (400°F). Toss the cauliflower florets with 1 tbsp olive oil, salt, and turmeric. Spread them on a baking tray and roast for 20 minutes until golden.

Step 2: Sauté the aromatics

In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger, cumin, coriander powder, and garam masala, cooking for 1-2 minutes until fragrant.

Step 3: Add tomatoes and stock

Pour in the chopped tomatoes and let them cook for 5 minutes until they break down. Add the vegetable stock and simmer for 5 minutes.

Step 4: Add chickpeas and coconut milk

Stir in the chickpeas and coconut milk, mixing well. Simmer for 10 minutes, allowing the flavors to blend.

Step 5: Add roasted cauliflower

Add the roasted cauliflower to the curry and stir well. Cook for another 5 minutes to let it absorb the flavors.

Step 6: Adjust seasoning and serve

Taste and adjust salt, pepper, and chili flakes if needed. Garnish with fresh cilantro and a squeeze of lemon juice. Serve hot with rice or naan.

Find it online: https://britishbakingrecipes.co.uk/cauliflower-and-chickpea-curry/