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!
- 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
- 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!