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This warming curry manages to be creamy and indulgent without being overly heavy. The secret lies in the potatoes (because #spudsarelife) and in using light coconut milk that gives it a creamy texture and won’t leave you with that overly full feeling typical of most curry nights.

Whip it up in just 45 minutes and save yourself the expense and bloating of the takeout version!

Vegan Chickpea Curry

Serves 6


1 large head of cauliflower, trimmed

300g white potatoes

Salt to taste

2 tablespoons vegetable oil

3 medium onions, chopped

4 garlic cloves, minced

3cm piece of fresh ginger, peeled and finely grated

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 teaspoon ground cardamom

pinch of dried red pepper flakes

2 star anise (optional)

1 tin chopped tomatoes

1 tin chickpeas, drained and rinsed

2 cups vegetable broth (or substitute with water)

1 tablespoon garam masala

3/4 cup light coconut milk

1 large bunch of fresh coriander, chopped


freshly ground pepper


Cut the cauliflower into medium-sized florets. Roughly chop the potatoes into 3cm chunks. Place cauliflower and potatoes in a large soup pot and fill with well salted cold water, and then bring to the boil. Remove from the heat immediately and drain gently into a colander. Place the strainer over the pot to stay warm while you prepare the remaining ingredients.

Heat the oil in a large, heavy pot. Add the onions, garlic, and ginger and sauté, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.

Add the ground coriander, cumin, cardamom, red pepper flakes, star anise, and salt and pepper, and cook, frequently stirring, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and the drained chickpeas, stirring the mixture together. Add the cauliflower and potatoes. Add the vegetable broth (or water) – the broth/water should almost reach the top of the vegetable mixture – and bring to a low simmer. Simmer mixture for 10 minutes, occasionally stirring, until the cauliflower and potatoes are fork tender.

Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. Don’t be afraid of salt – this dish needs seasoning!

Finish the dish by sprinkling and stirring in 1/2 – 3/4 cup roughly chopped cilantro. Serve with rice and naan.



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