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- Heat the oil in a large pot over a medium heat and cook the onion for 5-6 minutes until starting to soften. Stir in the ginger and chilli and cook for two minutes longer.
- Stir in the spices, mango chutney and coriander. Season with salt and pepper.
- Stir in the cauliflower and chickpeas. Pour in the coconut milk and add a splash of water (about 50ml). Stir to combine everything, then cover the pot and simmer for 15-20 minutes until the cauliflower is tender.
- Scatter with extra coriander and serve immediately with rice and/or naan.
Per serving: 445kcals, 33g fat (22.5g saturated), 35.2g carbs (11.8g sugars), 10.5g protein, 11.4g fibre, 0.15g sodium
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Gambas al ajillo