Cauliflower and chickpea curry from River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall

  • cauliflower
  • coriander leaves
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • onions
  • whole star anise
  • canned tomatoes
  • garam masala
  • dried red pepper flakes
  • canned chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on October 01, 2020

    Not sure I'd call this a curry but it's tasty, easy and quick. Very mildly spiced, served with plain steamed Basmati rice. Good weeknight dinner.

  • cbrowne91 on August 28, 2017

    Nothing particularly special, but good for a quick easy meal.

  • veronicafrance on March 01, 2015

    This looks a bit unprepossessing but it's easy to make, tastes good, and is diet-friendly. HFW says "Serves 4". I halved the quantities and ended up with enough for four (served with rice), so his appetite must be bigger than ours.

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