Cauliflower and Chickpea Bang

A classic vegan curry, our Cauliflower and Chickpea Bang is an all-round favourite with deep layers. A wholesome and comforting dish, you can’t go wrong with this flavoursome curry. It’s perfect for the whole family, cosy nights in and timeless curry lovers alike!

INGREDIENTS:

1 pack of Classic Bangla
1 can of chickpeas
1 small cauliflower, separated into florets (400grams) - blanched for 1 minute
1 medium onion
4 cloves of garlic
2 inches of fresh ginger
2 fresh tomatoes or ½ can tinned tomatoes

SERVING SUGGESTION:

serve with flat breads or basmati rice!

NOW FOLLOW OUR SIMPLE 3 STEP PROCESS

STEP 1: CHOP IT

Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.

Top tip: if you find the mixture sticking to the pan, add a splash of water.

STEP 2: SPICE IT

In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.

Top tip: look out for oils emerging from the same, then move onto step 3.

STEP 3: MAKE IT YOUR OWN

Add the blanched cauliflower and stir in the curry sauce under a raised heat for 3 minutes. Then add up to 200ml of hot water and leave to simmer for 15 minutes. Add the drained chick peas and cook for a further 5 minutes under a closed lid. Finally, enjoy with flat breads or rice!

PREP TIME: Less than 30 mins

COOKING TIME: 5 mins

MAKES: 12