August 16,2021

Creamy Chickpea & Cauliflower Curry

Servings: 4 Time: 25 minutes

Dreaming of a plant-based super creamy Indian Curry? We’ve got you covered with our flavorful Chickpea & Cauliflower Curry that’s sure to please! 


  • ½ cup chopped white onion
  • 1 tbs avocado oil
  • 4 garlic cloves, minced
  • 2 tbsp of fresh ginger, grated
  • 1 small serrano pepper, chopped
  • 1 big ripe tomato, chopped
  • juice of ½ lime
  • 1 tbsp maple syrup or coconut sugar
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli flakes
  • 1/4 tsp salt
  • 1 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 1 can of coconut milk
  • 1/2 head of cauliflower (around 3 cups)
  • 1 can of chickpeas
  • A handful of fresh coriander
  • Steamed rice, to serve


  • Heat 1 tbsp of avocado oil in a large pan on medium heat.
  • Add the finely chopped onion, garlic, grated ginger, and serrano pepper.
  • Cook for 3 minutes, stirring occasionally.
  • Add the cumin, curry powder, turmeric, and chili flakes.
  • Add the chopped tomato together with the canned diced tomatoes and tomato paste to the pan. Stir and cook for a few minutes.
  • Add the coconut milk and then add everything into a blender and blend until everything is smooth. Return to the pan. Option to add salt & pepper to taste.
  • Cut the cauliflower into bite-sized pieces and add into the pan with the chickpeas. Let simmer for around 10-15 minutes until the cauliflower is soft but still slightly firm.
  • Add the coconut sugar, lime juice, and coriander and serve immediately on a bed of steamed rice. Enjoy!

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