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Cauliflower & Chickpea Curry

Yields4 ServingsTotal Time45 mins

A delicious, filling plant-based curry to warm you up on a cold evening. Full of fibre and protein, this dish is becoming a regular in my house!

Steph's Cauliflower and Chickpea Curry vegan plant-based

 ¼ cup water
 1 large brown onion, chopped
 2 cloves garlic, minced
 4 tsp curry powder
 1 tsp garam masala
 1 tsp red curry paste, or double if you like spice!
 ½ tsp ground cardamom
 1 head cauliflower, cut into small florets
 2 x 400g cans chickpeas, drained and rinsed
 2 x 400g cans diced tomatoes
 1 x 400g can organic unsweetened coconut milk (this can be replaced with vegetable stock if following a low-fat diet)
 ½ can water (use to rinse out tomato cans)
 1 bunch greens (kale, spinach or chard)
 ½ cup chopped coriander

Heat water in large pot until simmering. Add the onions and cook on medium heat until translucent. Add the garlic in for the last minute or two, stirring continuously.


Add the spices and curry paste, and stir until well combined.


Mix in the cauliflower and chickpeas, stirring for about 1 minute to heat through and coat with the spice mix.


Add the tomatoes, water and coconut milk. Bring mixture to the boil, and then reduce heat to med-low and simmer gently until the cauliflower is tender and the liquid thickens slightly, stirring occasionally (about 15-20 minutes).


Add in the greens and cook through until wilted.


Serve warm with brown rice or quinoa. Sprinkle the coriander on top and season with ground black pepper to taste.

Nutrition Facts

Servings 4