Curried cauliflower chapattis


For the cauliflower

1 head of cauliflower, leaves removed and florets halved

4 tbsp rapeseed oil

1 tbsp curry powder

1 tsp garlic puree

1 onion, finely sliced

1 tsp salt


For the mango and sweetcorn chutney

200g sugar

125ml white wine vinegar

2 mangoes, chopped

1 tin sweetcorn, drained

1 red pepper, diced

½ onion, diced

1 tsp garlic puree

½ tsp mustard seeds

½ tsp chilli flakes

1 tsp salt

1 tsp celery salt

125ml water


For the tomato and chickpea relish

1 tbsp rapeseed oil

½ onion, diced

1 tsp garlic puree

2 tsp garam masala

400ml passata

1 tin chickpeas, drained

1 tsp salt

1 bird's eye chilli, finely chopped

½ tsp ground coriander


For the chapattis

450g wholemeal flour, plus extra for dusting

1 tsp salt

1 tsp ground cumin

1 tsp ground coriander

250ml cold water


For the curried cauliflower

  1. Preheat oven to 180C
  2. Heat two tablespoons of rapeseed oil in a large oven-proof frying pan and add the curry powder, salt and garlic, stirring to prevent the garlic from burning, cook for 2 - 3 minutes. Add the sliced onions and stir thoroughly so that the onions are coated in the garlic and curry powder. Cook until the onions have softened - around 5 minutes - and remove from the heat
  3. Add the prepared cauliflower and the remaining rapeseed oil and stir through the onions to coat the cauliflower with the spices and garlic
  4. Place the coated cauliflower and onions in the preheated oven for 30 minutes, remove from the oven and serve


For the mango and sweetcorn chutney

  1. In a milk pan add the sugar and vinegar, then heat until just dissolved. Add the remaining ingredients apart from the water, and bring to the boil
  2. Once boiling, take it down to a medium heat and allow to reduce for 40 minutes. Stir occasionally until the mixture has become thick and sticky. Add the water and stir through, allow to simmer for a further 5 - 10 minutes, then remove from the heat. Allow to cool before serving


For the tomato and chickpea relish

  1. In a saucepan, heat the oil, garam masala, bird's eye chilli, ground coriander and garlic for 2 - 3 minutes. Add the remaining ingredients and bring to the boil, reduce the heat and allow to simmer for 20 minutes. Remove from the heat and allow to cool slightly before serving


For the chapattis

  1. Place all the ingredients into a mixing bowl and gently mix to combine, this is easier if using a food mixer
  2. Once all the ingredients have come together and the dough is smooth, remove from the bowl and divide the mixture into eight equal pieces
  3. Dust a little flour onto a flat work surface and roll each doughball into a disc - as flat as possible
  4. Heat a large frying pan and place the chapatti onto the heat. Cook on high for one minute on each side. Remove from the heat and keep warm while you repeat the process with the remaining discs
  5. Layer a chapatti with some of the tomato and chickpea relish, a large spoonful of the curried roasted cauliflower, and top with some mango and sweetcorn chutney. Fold into a roll and enjoy


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