A gently warming, one-pan curry that pairs allotment cauliflower and spinach with chickpeas and a tomato-coconut sauce. The florets simmer just until tender, so they keep their shape rather than collapsing into the sauce.
Ingredients
- 1 medium, about 700g florets Cauliflower
- 1 x 400g tin, drained and rinsed Chickpeas
- 1 large, diced Onion
- 3 cloves, finely chopped Garlic
- 15g, finely grated Fresh ginger
- 1 x 400g tin Chopped tomatoes
- 200ml Coconut milk
- 150ml Vegan vegetable stock
- 100g, washed Spinach
- 2 tsp Medium curry powder
- 1/2 tsp Ground turmeric
- 1, deseeded and finely chopped, optional Fresh green chilli (optional)
- 1 tbsp Vegetable oil
- 1/2 tsp, or to taste Fine salt
- 10g, leaves picked Fresh coriander
- 1/2, juiced Lemon
Equipment
Large lidded saucepan or casserole · Sharp knife · Grater
Method
- Cut the cauliflower into even 4cm florets and slice the tender central stem. Heat the oil in a wide lidded saucepan over medium heat. Add the diced onion and salt; cook for 6–8 minutes until soft and translucent.
- Stir in the garlic, ginger, curry powder, turmeric and optional chilli. Cook for 45 seconds, stirring, until aromatic. Add the tomatoes, stock and coconut milk, then bring to a gentle simmer.
- Stir in the cauliflower and chickpeas. Cover and simmer gently for 10–12 minutes, stirring once, until a knife enters the thickest floret with slight resistance. Start checking at 8 minutes: smaller florets cook quickly.
- Uncover and simmer for 3–5 minutes if the sauce needs thickening. Fold in the spinach and cook for 1–2 minutes until wilted but still green.
- Remove from the heat. Stir in the lemon juice and most of the coriander. Taste and adjust the salt or lemon, then scatter over the remaining coriander and serve.
Allotment tip
Keep the curry at a gentle simmer and cut cauliflower into even florets. A hard boil and frequent stirring break up the edges before the centres are tender.
Cooking tips
Cut florets to a similar size and add leafy greens at the end. If using a small or particularly tender cauliflower, shorten the covered simmer and test with a knife.
Common mistakes to avoid
Overcooking makes cauliflower crumbly. Avoid reducing the sauce too far before the florets cook; keep a little liquid in the pan so they steam gently.
Serving suggestions
Serve with basmati rice, flatbreads or baked potatoes and a wedge of lemon.
Seasonal allotment note
Cauliflower crops are available through much of the year from successive sowings, with timing varying by variety and region. Late-summer and autumn heads pair well with spinach from cooler months.
Ingredient swaps
Use kale in place of spinach, adding it 4–5 minutes earlier to soften. Replace coconut milk with 150ml oat cream plus 50ml water for a milder flavour. Use mild curry powder for less heat.
Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.
Storing leftovers
Cool in shallow portions and refrigerate within 2 hours; eat within 48 hours or freeze. Defrost in the fridge and reheat once, stirring until steaming hot throughout.