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Cauliflower & Chickpea Curry

Prep Time:

20 Minutes

Cook Time:

40 Minutes


Serve with steamed rice



About the Recipe

A great use for cauliflower!


1 tbsp flour

3 tsp ground coriander

2 tsp garam masala

1 tsp ground turmeric

375ml (1 1/2 cups) water

1 tbsp coconut oil

1 1/2 tsp cumin seeds

1 tsp brown mustard seeds

25 fresh curry leaves/ or substitute in curry powder

4 garlic cloves, thinly sliced

1 long fresh red chilli, thinly sliced

1 large brown onion, halved, thinly sliced

1 large head cauliflower, cut into florets

270ml can coconut milk

400g can chickpeas, rinsed, drained

120g baby spinach

2 tbsp lemon juice

Steamed rice, to serve


  1. Combine the flour, coriander, garam masala and turmeric in a small bowl. Slowly stir in 1⁄2 cup of the water until a smooth mixture forms.

  2. Heat the oil in a deep frying pan over medium-low heat.

  3. Add cumin and mustard seeds. Cook, stirring, for 1 minute. Stir in curry leaves for 30 seconds. Stir in garlic and chilli for 2 minutes or until golden.

  4. Transfer half the mixture to a small bowl and reserve. Add onion to the pan. Cook, stirring, for 3 minutes or until soft.

  5. Add spice mixture and remaining water to the pan. Bring to the boil. Simmer for 2 minutes.

  6. Stir in the cauliflower. Season well. Reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes.

  7. Stir in coconut milk. Cook, covered, for 5 minutes or until cauliflower is almost tender.

  8. Stir in chickpeas. Cook, covered, for 3 minutes or until warmed through.

  9. Stir in spinach for 2 minutes or until just wilted. Remove from heat.

  10. Stir in lemon juice and sprinkle with reserved curry leaf mixture.

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