Cauliflower and chickpeas coconut curry

January 22, 2020 Published by Dina
Cauliflower and chickpea curry

Sometimes I venture into different cuisines and make a curry of sorts with what I have on hand in my pantry. In the last few days I have been working on a submission to an online food photography challenge and today’s challenge (for Saturday submission) was herbs and spices. Since I pulled out all the colourful spices for a photograph, I decided to use them in a dish for dinner, hence this curry.

It’s a one pot dish, cooking the ingredients and building the flavour in the same pot. Coconut milk and water makes a creamy sauce that brings the dish together. Serve it with rice of your choice. I used a basmati rice blend and cooked it in a rice cooker. Both the curry and rice were cooked at about the same time.

Cauliflower, chickpea and coconut curry

Recipe by Dina Honke


Prep time


Cooking time






  • 3 tablespoons vegetable oil

  • 1 small onion, finely chopped

  • 2 large garlic cloves, finely minced

  • 1-2 tablespoons ginger, unpeeled, grated

  • 1 jalapeno, chopped or a small Thai hot chile pepper, seeded, depending on how spice you like it. If you don;’t have fresh peppers use hot pepper flakes and/or cayenne

  • 2 teaspoon cumin seeds

  • 2 teaspoons turmeric

  • 2 teaspoon coriander

  • 2 tablespoons red curry paste (Thai)

  • 1 teaspoons coarse salt

  • 2 cups canned crushed tomatoes or 1 1/2 cups tomato passata

  • 1 small cauliflower

  • 3 small potatoes, peeled, halved lengthwise and sliced horizontally

  • 2 cups cooked garbanzo (or 1 can)

  • 1 can coconut milk

  • 1 cup water or stock, as needed

  • A handful of cilantro

  • Cooked rice

  • Yogurt for serving


  • Warm up the oil in a large pot.
  • When the oil is hot add the onion, garlic, ginger, pepper and cumin seeds and cook until fragrant and soft. Cook on lower heat so you do not burn the garlic. You can add a tablespoon of water to control the cooking.
  • When the aromatics are soft add the spices (cumin, turmeric, coriander, red curry paste) and cook until blended and aromatic.
  • Add the tomatoes and coconut milk and bring to a slow boil.
  • Add cauliflower, potatoes and chickpeas and return to boil.
  • Lower heat and cook for about 30 minutes until the vegetables are cooked through. As you cook, stir occasionally and add more water or stock to keep the vegetables submerged in a saucy liquid.
  • Squeeze in the juice of half a lime.
  • Taste and correct the seasoning, adding salt or pepper as needed.
  • To serve: have rice, flatbread, yogurt and cilantro alongside the curry.


  • For flatbrerad recipe click here

Comments are closed here.