Cauliflower & Chickpea Curry

How to make a Cauliflower and Chickpea Curry.

Ingredients: Serves 4

  • 1 medium head of Cauliflower, cut into small florets
  • 1 can (400g) of cooked chickpeas, rinsed and drained
  • 1 medium carrot, chopped
  • 1 small bunch of fresh coriander, leaves picked (for garnish) and stems finely chopped
  • 1 small fennel bulb, chopped
  • 1 thumb-size ginger, peeled and sliced
  • 1 small onion, peeled and finely chopped
  • 1 cinnamon stick
  • 2 pieces star anise
  • 4 cardamom pods
  • 1 can (400ml) coconut milk
  • 1 can (400g) chopped tomato
  • ½ tsp. gram masala
  • ½ tsp. turmeric
  • ¼ tsp. ground cumin
  • 1 tbsp. Mild curry powder
  • 1 heaped tsp. Madras curry powder
  • ¼ cup water
  • 1 cube good quality vegetable stock
  • Pinch of salt (or more to taste)
  • Vegetable oil


  1. Heat a splash of vegetable oil on medium heat in a large saucepan or casserole, add the onion, fennel, carrot, ginger and coriander stem and a pinch of flaky sea salt.
  2. Fry for about a couple of minutes or until the vegetables start to soften.
  3. Add the spices mix and fry until fragrant (here you need to be careful not to let the spices burn at the bottom of the pan), add ¼ cup water to deglaze the pan.
  4. Pour in the chopped tomato, then the coconut milk.
  5. Add the cinnamon stick, cardamom pods, star anise and vegetable stock cube.
  6. Stir until everything is well combined.
  7. Add the chickpeas and the cauliflowers, then let it simmer for about 8-10 minutes or until the cauliflowers are soft but not mushy.
  8. Check the seasoning.
  9. Once cooked, transfer the curry to a large serving bowl or serve in individual portions with steamy basmati rice or naan bread and garnish with coriander leaves.
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