Photo of Cauliflower, chickpea & spinach curry by WW

Cauliflower, chickpea & spinach curry

Points® value
Total Time
45 min
10 min
35 min
Roasting the cauliflower before gives depth of flavour to this tasty curry


Cauliflower, Raw

4 handful serving, leaves and stem removed, broken into small florets

Calorie controlled cooking spray

4 spray(s)


1 medium, diced

Root Ginger

15 g, peeled


4 clove(s), peeled

Tomato Purèe

1 tablespoon(s), level

Garam Masala

1½ teaspoon(s), level


1 teaspoon(s)

Ground Cumin

½ teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Reduced fat coconut milk, tinned (7.7% Fat)

400 ml

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Brown basmati rice, dry

200 g


200 g

Coriander, fresh

1 tablespoon(s), roughly chopped


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Arrange the cauliflower in a single layer on a large baking sheet and mist with cooking spray. Season and then roast for 25 minutes, or until the florets have started to brown.
  2. Meanwhile, put the onion, ginger and garlic in a food processor. Pour in 30ml cold water and pulse until very finely chopped. Mist a large nonstick frying pan with cooking spray and cook the onion mixture over a medium heat for 8-10 minutes until it softens and just starts to colour.
  3. Stir in the tomato purée and spices and cook, stirring constantly, for 1 minute. Add a splash of water to thin out the mixture then add the chopped tomatoes and coconut milk, and stir to combine. Add the chickpeas, bring to the boil, then cover and simmer for 10 minutes.
  4. Add the roasted cauliflower and cook, uncovered, for a further 8-10 minutes. Meanwhile, cook the brown rice to pack instructions.
  5. Stir the spinach through the curry, along with most of the coriander. Cook until the spinach has wilted, then serve the curry with the brown rice, garnished with the remaining coriander.