Cauliflower and Chickpeas In Light Curry Sauce

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Average Rating: 4 | Rated By: 1 users

This tasty curry dish takes only minutes to make. The combination of cauliflower and chickpeas with the addition of yams and red peppers creates a delicate flavour which compliments the coconut milk infused with curry. Incorporating vegetables in our diet will promote good health and this is a delicious way to eat them. Enjoy!



  • 1 tbsp. extra virgin olive oil
  • 1 organic medium size red onion, roughly chopped
  • 2 garlic cloves, chopped + 2 tbsp. freshly minced ginger + 2 tbsp. organic GF curry powder
  • 2 cups organic tomatoes, chopped
  • 1 x (13.5 oz.) organic coconut milk + 1 cup organic GF vegetable broth
  • 1 organic red pepper, cut to bite size
  • 1 small organic yam, peel and cut to bite size
  • 1 organic medium size cauliflower, cut to bite size
  • 2 cups cooked chickpeas (if using canned, drain and rinse well)
  • ½ bunch organic cilantro chopped
  • 2 tbsp. fresh organic lime juice
  • Sea salt to taste
  • Instructions

  • Add olive oil and onion into a large pot and sauté onions for 3 minutes then add garlic, ginger, and curry powder and cook for another minute
  • Stir in tomatoes, and then add coconut milk and vegetable broth. Bring to boil
  • Stir in pepper, yam, cauliflower and chickpeas, and then reduce heat to low, simmer for 15 minutes
  • Stir in cilantro, lime juice and salt and remove from the heat. Serve over quinoa or rice

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