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Cauliflower Chickpea Curry Cakes with Lime and Mint Raita Recipe


18 cakes


  • 1 small red chilli
  • 8 spring onions/scallions
  • 2 large tomatoes
  • 2 cloves garlic, roughly chopped
  • 3tbsp fresh turmeric, roughly chopped
  • 3tbsp fresh ginger, roughly chopped
  • ½ large cauliflower, florets only
  • 1tbsp coconut oil or EVCP rapeseed oil
  • 1tsp ground turmeric
  • 1tsp yellow mustard seeds
  • 1tsp fenugreek seeds
  • 300g/10oz cooked chickpeas
  • 150ml coconut milk, plus more if necessary
  • finely grated zest and juice of 1 lime
  • 20g coriander (cilantro), roughly chopped
  • 75g/3oz gram flour
  • 25/1oz milled flax seeds
  • salt and black pepper

Lime and mint raita

  • 250g natural coconut yoghurt
  • 200g cucumber
  • generous handful finely chopped mint
  • 1tsp ground cumin
  • 4tsp lime juice
  • pinch cayenne pepper, optional
  • Himalayan pink salt or coarse sea salt
  • black pepper


Preheat the oven to 200°C/400°F/gas 6 and line a large baking tray with baking parchment.

Finely chop the chilli and spring onions and cube the tomatoes.

Using a pestle and mortar, grind the garlic, turmeric and ginger to form a rough paste. Pulse the cauliflower in a food processor until small pieces form resembling breadcrumbs. You need 350g in total.

In a large heavy-bottomed saucepan, heat the oil then add the ground turmeric, mustard and fenugreek seeds. After a few minutes, add the chopped chilli, onion and tomatoes and cook for about 5 minutes or until beginning to colour.

Add the garlic paste and continue to cook. When everything has softened and is coloured, add the cauliflower and chickpeas, stirring to coat. Add the coconut milk, lime zest and juice. Heat until the coconut milk just begins to boil and then lower the heat and add the coriander, gram flour, flax seeds and seasoning.

Stir everything to combine on a low heat for a further 5 minutes. If it looks a bit dry, add a little more coconut milk. Remove from the heat, leave to cool slightly and check for seasoning.

To make the raita, put the yoghurt into a medium-size bowl. Peel and grate the cucumber, you should get about 160g grated weight, and add to the yoghurt. Add all the other ingredients, stir and season to taste, adding extra chopped mint and lime if you want.

Make the cauliflower chickpea mix into 18 small cakes in your hands. The mix will feel a little wet but that’s normal. Put the cakes onto the lined baking tray and bake for 10 minutes or until golden brown. Remove from the oven, turn each cake over and bake for a further 10 minutes or until golden brown. The outer chickpeas become slightly crunchy while the inside stays perfectly soft.

Serve warm with the raita or with a colourful salad made from red cabbage, radish, pomegranate seeds, coriander (cilantro), grated carrot, coconut flakes, pumpkin and sesame seeds.

The cakes and the raita will keep for five days in a sealed container in the fridge.

Recipe courtesy of Clean Cakes by Henrietta Inman, photography by Lisa Linder (Jacqui Small)


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