Cauliflower, chickpea & savoy cabbage curry
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Serves:     people
Notes from Anna

This quick and delicate vegetarian curry takes just over half an hour to get to the table and is great with a bowl of steaming wholegrain basmati rice or naan bread.

Any leftovers are yummy in a wrap for lunch the following day.



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  1. Cut the cauliflower into florets. Shred the savoy cabbage. Rinse the vegetables under running water. Blanch for 3 minutes or steam for 3-4 minutes. They should be soft but still retain some bite. Keep warm.
  2. Peel and finely slice the onion. Peel and crush the garlic. Peel and finely chop the ginger. Drain the chickpeas and rinse under running water. Wash and chop the coriander.
  3. Heat the oil in a large pan. Add the onions, garlic, ginger and a sprinkling of salt and sauté for 5 minutes, stirring almost continuously.
  4. Add the ground coriander, cumin seeds, star anise, ground turmeric and chilli flakes and cook for another 3-4 minutes. Stir frequently to prevent the mixture burning.
  5. Add the tomatoes and their preserving juice and the drained chickpeas. Rinse the empty tomato tin with a little water and add to the pan, stir well and continue cooking for 3-4 minutes.
  6. Add the cauliflower and cabbage, stir in the garam masala and half the chopped coriander and simmer for 10 minutes.
  7. Sprinkle with a generous grinding of black pepper and the remaining chopped coriander and serve.

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