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Chickpea and Vegetable Curry


Easy as 1-2-3!

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Rate this recipe 4.4/5 (11 Votes)


  • 1 tablespoon Flora Cuisine
  • 1 medium onion, chopped
  • 2 medium potatoes, diced
  • 1 carrot, diced
  • 1/2 small cauliflower, cut into florets
  • 2-3 teaspoons curry paste
  • 2 tablespoons reduced fat coconut cream
  • 1 tablespoon mango chutney
  • 1/2 vegetable stock cube
  • half bag baby spinach leaves
  • 1 can chickpeas


Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

Heat the Flora Cuisine in a pan, add the onion, potatoes, carrot and cauliflower and fry for 5 minutes.

Add curry powder, coconut cream and mango chutney with the stock cube and enough water to half cover the vegetables. Bring to the boil and then add the spinach and chickpeas and heat through until vegetables are cooked.
Serve with brown basmati rice and pickles.

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