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CHICKPEA CAULIFLOWER CURRY

Plant-Based, Nourishing, Energising

This Chickpea Cauliflower Curry brings together tender cauliflower, protein-rich chickpeas, and creamy coconut milk with aromatic spices. It tastes indulgent but keeps you feeling light and energised! Ready in 30 minutes and perfect for meal prep.

Serves: 4  |
 Cook Time: 30 mins
Ingredients
  • 1 large cauliflower, cut into florets
  • 1 tin (400g) chickpeas, drained
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2cm fresh ginger, grated
  • 1 tin (400g) chopped tomatoes
  • 200ml low-fat coconut milk
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Fresh spinach leaves
  • Fresh coriander

Directions

  1. Sauté onion, garlic, and ginger in a large pan with a splash of water
  2. Add all spices and cook for 1 minute
  3. Add cauliflower florets and stir to coat in spices
  4. Pour in tomatoes and coconut milk
  5. Bring to simmer, cover and cook for 15 minutes
  6. Add chickpeas and cook for another 5 minutes
  7. Stir through spinach until wilted
  8. Garnish with fresh coriander

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