Serves 4
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To serve:

  1. 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.
  2. Stir in the spices, mango chutney and coriander. Season with salt and pepper.
  3. 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.
  4. Scatter with extra coriander and serve immediately with rice and/or naan.

Nutrition Facts

Per serving: 445kcals, 33g fat (22.5g saturated), 35.2g carbs (11.8g sugars), 10.5g protein, 11.4g fibre, 0.15g sodium