Roasted cauliflower & chickpea coconut curry

On a mission to eat less meat? Tom Kerridge’s roasted cauliflower and chickpea coconut curry will be a new favourite. Enjoy with your choice of sides

  • Prep:20 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 463
  • fat 33g
  • saturates 16g
  • carbs 25g
  • sugars 0g
  • fibre 10g
  • protein 12g
  • salt 0.3g


  • 1 large cauliflower, cut into florets
  • 4 tbsp sunflower oil
  • 2 tbsp black mustard seeds
  • 1 tbsp cumin seeds
  • 6 cardamon pods, seeds only
  • 400g can chickpeas, drained
  • 2 onions, finely sliced
  • 5 garlic cloves, finely grated
  • thumb-sized piece of ginger, finely grated
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp turmeric
  • ½ tsp chilli powder (optional)
  • 400g can coconut milk
  • 300ml vegetable stock (vegan, if needed)
  • 1 lime, juiced
  • handful of roughly chopped coriander
  • 1 green chilli, sliced (optional)
  • cooked rice poppadums, naan or flatbreads


  1. Heat the oven to 200C/180C fan/gas 6. Tip the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl, season generously and toss well. Spread over a roasting tray and roast for 20 mins, tossing halfway through, until the cauliflower is caramelised but retains a little bite.

  2. Meanwhile, heat the rest of the oil in a shallow saucepan or wok. Fry the onions with a little salt over a medium heat for 10-15 mins, until golden. Tip in the garlic, ginger and spices and cook for 3-4 mins.

  3. Pour in the coconut milk and stock, bring to a simmer, then tip in the roasted cauli and chickpeas. Simmer for 5 mins and add the lime juice. Top with the coriander and chilli, if using, and serve with your choice of sides.

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