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Photo of Coconut, cauliflower and chickpea curry by WW

Coconut, cauliflower and chickpea curry

Total Time
4 hr 55 min
15 min
4 hr 40 min
This chickpea and tofu based curry is a vibrant, modern take on slow-cooking. With the mild spice of curry and creamy coconut milk infused into all the ingredients creating a new take on Indian curry, it’s sure to please all those around for dinner.


Brown onion

1 medium, chopped

Tikka masala paste

¼ cup(s), (60g)

Fresh ginger

1 tbs, finely grated

Canned diced tomatoes

400 g

Vegetable stock

1 cup(s), (250ml)


400 g, kent variety, chopped


3 cup(s), (1/2 medium), cut into florets

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Light canned coconut milk

140 ml

Firm tofu

200 g, chopped

Baby spinach

120 g

Shredded or desiccated coconut

2 tbs, lightly toasted

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add paste and ginger and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil.
  2. Transfer mixture to a 4.5 litre (18-cup) slow cooker. Add pumpkin, cauliflower and chickpeas. Cook, covered, on low for 4 hours (or high for 2 hours).
  3. Add coconut milk, tofu and spinach and cook, covered, on low for 30 minutes (or high for 15 minutes). Serve sprinkled with coconut.


SERVING SUGGESTION: Steamed sugar snap peas and steamed brown rice. TIP: To toast coconut, stir coconut in a small non-stick frying pan over medium heat until golden.