Back of the Cupboard Recipe #2: Quick Cauliflower, Chickpea and Raisin Curry

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Welcome back to our ‘Back of the Cupboard’ recipe series. I hope you enjoyed last week’s Veggie Chilli. This week we’re venturing into curries, with this easy and quick Cauliflower, Chickpea and Raisin Curry. If you’ve got some raisins knocking about in the back of the cupboard, that’s great. If not, don’t worry – the curry is still really tasty without!

Quick Cauliflower and Chickpea and Raisin Curry

Serves 4 

Prep time: 15 mins

Cooking time: 30 mins 




1 cauliflower

2 tbsp curry paste (and a bit more for the cauliflower, any Indian paste will do)

1 white onion, chopped

3 cloves garlic, finely chopped

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400g tin chopped tomatoes

300ml water

400g tin chickpeas, drained

1 tbsp tomato puree

2 tsp ground cumin

2tsp ground turmeric

1 tsp ground coriander 

½ tsp chilli powder (or more to taste)

1 green chilli (if you’ve got it), finely chopped

2 handfuls of raisins (if you’ve got them)

Salt and pepper

Vegetable oil

To serve: rice, chapati, naan bread, poppadoms – whatever you’ve got! A tablespoon of natural yogurt goes really well with this if you’re feeling fancy. 




  1. Preheat the oven to 200/ 180 fan. Cut the cauliflower into smallish pieces. Don’t discard too much of the stalk, as it will go nice and tender during cooking. Coat in vegetable oil, 1tsp cumin, 1tsp turmeric and 1tsp of paste. Make sure it’s evenly covered, then place in the oven to roast, turning occasionally. 
  2.  While the cauliflower is in the oven, it’s time to make the sauce! Heat 1tbsp vegetable oil in a large pan over a medium heat, then add the onion and fry for 4-5 minutes until soft. 
  3. Add the garlic, chilli, remaining spices and curry paste. Fry for another 2-3 minutes, stirring well to stop it sticking to the pan.    
  4. Add the tomato puree and chopped tomatoes, then fill the tomato tin ⅔ of the way with water, and pour it in. Add a few twists of salt and pepper. 
  5. Allow it all to come to the boil, then turn the heat down and simmer for 10 minutes. Check the cauliflower!
  6. Add the chickpeas and raisins. Cooking them for a few minutes will make the raisins swell up and go nice and juicy! 
  7. By this time, the cauliflower should be ready. Prod it with a fork to make sure it’s tender, then tip it into the pan with any oil left in the roasting dish. 
  8. You’re done! Enjoy! 


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