Cauliflower chickpea curry




Cauliflower chickpea curry


  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch thumb ginger, minced
  • 1 tsp cumin
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • 1/4 tsp ground coriander (optional)
  • 1 medium head cauliflower, chopped into florets
  • 1 14 oz can chickpeas
  • 3 medium tomatoes, chopped (or sub 28oz can of diced tomato + liquid)
  • 3/4 tsp salt
  • 3/4 cup water + 3/4 cup full-fat coconut milk, or 1 can light coconut milk
  • 3 cups chopped kale or spinach


  1. In a deep skillet or pot, heat the oil and sauté the onion for a few minutes until translucent.
  2. Add in the garlic and ginger and the rest of the spices, and cook for another 2 minutes.
  3. Add the chickpeas, tomatoes, cauliflower, coconut milk, and water, and bring to a boil. reduce to low heat and simmer for 15-20 minutes, covered, until cauliflower is tender. add in kale/spinach, turn off the heat and cover with lid, and let sit for a few minutes. season to taste and serve over rice.



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