Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry

  • Servings: 4-6
  • Difficulty: Easy
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This is a wonderfully savory dish, and can be served over rice

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  • 1-2 tbsp coconut oil
  • 1 sweet onion, chopped
  • 4 cloves garlic, crushed
  • 3 tsp curry powder
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 Can (15 oz) chickpeas, drained and rinsed
  • 1 Can (15 oz) diced tomatoes (we used fire roasted with garlic for today!)
  • 2-3 Cups Raw Cauliflower Florets
  • 2 tbsp tomato paste
  • 1 Can (15 oz) full fat coconut milk
  • Salt + pepper (to taste)


  1. Heat the oil in a large pan, sweat the onion & garlic.
  2. Mix in all the spices and cook for 1 min.
  3. Add in the tomatoes, tomato paste, coconut milk, chickpeas, salt & pepper and stir.
  4. Heat until boiling, then turn down to a simmer and cook for 5 minutes, add the cauliflower and cook until cauliflower is tender (about 10 minutes).
  5. Serve with rice or quinoa, coriander and fresh lime juice