Cauliflower and Chickpea Curry

18 April 2017 By

Ingredients (Serves 4)
  • 1 tbsp oil
  • 250 g onion, diced
  • 500 g small cauliflower florets
  • 2 tbsp Latasha’s Kitchen Tikka Masala Paste
  • ½ x 400 g can diced tomatoes
  • 100 ml water or stock
  • 1 x 400 g can chickpeas, drained
  • 150 ml Greek yoghurt


  • Chopped coriander, green chilli, finely sliced red onion and extra Greek yoghurt

  1. Heat the oil in a pan, add the onion and cook 4 minutes or until golden.
  2. Add Latasha’s Kitchen Tikka Masala Paste and cook until fragrant.
  3. Next add the tomatoes, cauliflower and water, mix well then cover with a tight-fitting lid and cook on low for 20 minutes.
  4. Then add the chickpeas and heat for five minutes.
  5. Remove pan from the heat, allow to cool for 5 minutes and then stir through the yoghurt.
  6. Garnish and serve with extra yoghurt.