Chickpea and Cauliflower Curry

Adapted from a Minimalist Baker recipe

Chickpea and Cauliflower Curry

1/3 Cup Shallots (Spring onions) chopped

4 Cloves Garlic, minced or finely chopped

2 Tsp Fresh Ginger (grated or chopped)

2 Long Red Chillies, deseeded and finely chopped

3-4 Tbsps Red or Yellow Curry Paste

2 Teaspoons ground Turmeric

2 Cups Light Coconut Milk

1 Tbsp maple syrup/palm sugar/brown sugar

2 Tbsps Tamari or soy sauce

1/2 Cauliflower, cut into large floret pieces

1 and 1/4 Cups cooked Chickpeas

In a heavy based pan saute the garlic, ginger, shallots (spring onions) and chillies for 2-3 minutes.

Add curry paste. (Be conservative at this point, you can add more later if it needs more spice). Cook for 2 minutes.

Add water, coconut milk, turmeric, tamari and maple syrup or palm sugar/brown sugar.

Bring to a simmer over a medium heat.

Now add the chickpeas, and cauliflower. Reduce heat to a low simmer and cook for 10-15 minutes.

Taste and adjust seasoning.


Serve with brown rice, or quinoa or on its own. Garnish with fresh coriander, finely sliced red onion or wedges of lime as you wish.