Photo of Cauliflower & chickpea balti by WW

Cauliflower & chickpea balti

Points® value
Total Time
40 min
10 min
30 min


Calorie controlled cooking spray

4 spray(s)

Cardamom Pods

1 teaspoon(s), 6 pods, bashed


2 medium, diced


3 clove(s), crushed

Root Ginger

2 tablespoon(s), peeled and grated

Ground Cumin

2 teaspoon(s), level

Curry Powder

1 teaspoon(s)

Garam Masala

1 teaspoon(s), level


1 teaspoon(s)

Chilli flakes

¼ teaspoon(s), level

Vegetable stock cube

1 cube(s), made with 500ml water

Tinned Tomatoes

1 can(s), large, chopped

Cauliflower, Raw

1 whole, cut into small florets

White basmati rice, dry

175 g

Lemon Juice, Fresh

3 tablespoon(s)

Chickpeas, cooked

2 can(s), large, drained

Coriander, fresh

4 tablespoon(s), chopped


  1. Mist a flameproof casserole or large, deep frying pan with cooking spray, set over a medium heat and fry the cardamom pods for 1 minute. Add the onions and fry for 6-8 minutes until soft, then stir in the garlic, ginger, spices and chilli flakes and fry for another 2 minutes.
  2. Stir in the stock, tomatoes and cauliflower, season, then simmer for 10-15 minutes until the sauce has reduced and the cauliflower is tender. Meanwhile, cook the rice according to pack instructions, adding the lemon juice as it simmers.
  3. Add the chickpeas to the curry and cook for 2-3 minutes to heat through, then stir through the coriander. Serve the curry with the rice on the side.