
This really simple, but thoroughly delicious recipe, is mildly spiced and contains chickpeas, tandoori cauliflower and sweet potato
warning Contains: Gluten, Soybeans
Why Is This Recipe Healthy? [read more]




Cooking Costs [how we calculated these costs]
| Kettle Boil, Hob and Oven | £0.49 |
| Kettle Boil, Hob and Air Fryer | £0.37 |
Per Serving Costs (UK Supermarkets)
| Aldi UK | £1.97 |
| Sainsburys | £2.01 |
| Morrisons | £2.07 |
| Lidl | £2.11 |
| Tesco | £2.15 |
| Asda | £2.16 |
| Waitrose | £2.42 |
| Co-op | £3.28 |
calendar_month Created: 2024-08-16
calendar_month Last Reviewed: 2025-12-12
do_not_disturb_on add_circle
| Sweet Potatoes g | |
| Cauliflower x | |
| Red Pepper x | |
| Brown Onions x | |
| Red Onions x | |
| Lemon x | |
| Fresh Ginger g | |
| Ground Coriander teaspoons | |
| Smoked Paprika teaspoons | |
| Ground Cumin teaspoons | |
| Garlic Clove x | |
| Curry Powder g | |
| Extra Virgin Olive Oil tablespoons | |
| Water g | |
| Fresh Coriander g | |
| Tomato Puree tablespoons | |
| Chickpeas g | |
| Soy Sauce tablespoons |
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| 1 | Cut the cauliflower into small florets x Cauliflower |
| 2 | Deseed and slice the red pepper x Red Pepper |
| 3 | Quarter the red onion x Red Onions |
| 4 | Dice the sweet potato |
| 5 | Peel and roughly chop the ginger grams Fresh Ginger |
| 6 | Finely slice the coriander grams Fresh Coriander |
| 7 | Lightly oil the air fryer basket with a 1/3rd of the oil tablespoons Extra Virgin Olive Oil |
| 8 | In a bowl, toss the cauliflower, red peppers, red onions, and sweet potato with all of the paprika, half the cumin, and half of the ground coriander teaspoons Ground Coriander teaspoons Smoked Paprika teaspoons Ground Cumin |
| 9 | Pour another 1/3rd of the oil over the veg, mix it all together well, then set aside tablespoons Extra Virgin Olive Oil |
| 10 | Spread the vegetables in a single layer in the air fryer basket - you may need to cook in batches to avoid overcrowding |
| 11 | Place a suitably sized saucepan over a medium heat on your hob and pour in the remaining oil tablespoons Extra Virgin Olive Oil |
| 12 | Whilst the pan is heating - peel and crush the garlic x Garlic Clove |
| 13 | Finely chop the brown onion x Brown Onions |
| 14 | Preheat the air fryer to 180°C / 360°F for a few minutes |
| 15 | Put the onions, garlic, ginger, fresh coriander, curry powder and remaining ground cumin and ground coriander into the pan and cook for 5 minutes, stirring occasionally teaspoons Ground Coriander teaspoons Ground Cumin grams Curry Powder |
| 16 | Pop your kettle on to heat up some water |
| 17 | Once the 5 minutes is up add 25g boiling water per serving |
| 18 | Drain the chickpeas, reserving the liquid grams Chickpeas |
| 19 | Air fry for 15 to 20 minutes, shaking the basket halfway through, until the vegetables are tender and slightly crispy |
| 20 | Add the chopped onions and tomato purée to the pan and cook for 10 minutes - add a splash more water from the reserved chickpea water if anything starts to stick tablespoons Tomato Puree |
| 21 | Add the chickpeas into the saucepan, along with 125g boiling water per serving |
| 22 | Bring to a gentle simmer and cook for 15 minutes |
| 23 | Grab the roasted vegetables out of the air fryer and spoon them into the pan |
| 24 | Cook for 10 minutes over a low heat |
| 25 | Meanwhile - zest and juice the lemon x Lemon |
| 26 | Once the 10 minutes is up stir in the lemon juice and soy sauce, season to taste and serve sprinkled with the zest of the lemon tablespoons Soy Sauce |
1 x Knife, Utility
1 x Chopping Board
1 x Air Fryer
2 x Bowl
1 x Saucepan
1 x Hob
1 x Garlic Press
1 x Kettle
1 x Colander
1 x Grater
1 x Citrus Juicer
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