Creamy Cauliflower and Chickpea Curry

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Creamy Cauliflower and Chickpea Curry

A beautiful vegetable curry to spice up the day.

Original recipe here


- 1 red onion

- 4 garlic cloves

- Inch of ginger

- 1 tbsp curry powder, medium

- 1 tsp ground cumin

- 1/2 tsp garam masala

- 1/4 tsp ground turmeric

- 1/4 tsp chilli powder

- 1/4 tsp salt

- 1 tin/400g tinned chopped tomatoes

- 1 tbsp tomato puree

- 1 tin/400ml full fat coconut milk

- 1/2 cup/120ml vegetable stock

- 1 medium cauliflower (around 4 cups)

- 1 tin/400g chickpeas, drained


1. Heat a tbsp of oil in a large pan on medium heat.

2. Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.

3. Cook for a minute, stirring so it doesn't burn.

4. Add all the spices - curry powder, cumin, garam masala, turmeric and chilli powder. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.

5. Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.

6. Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan.

7. Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces - not too big not too small.

8. Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.

9. The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.

10. Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk! 


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