Cauliflower and Chickpea Bang

BUY CLASSIC BANGLA

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!

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