Cauliflower and Chickpea Curry with Coconut Milk

Wam and comforting, this enormously flavourful vegetarian Cauliflower and Chickpea Curry combines all the classic spices and flavours of a traditional Indian curry, but combined with naturally sweet coconut milk, rich San Marzano tomatoes and fresh cilantro, for a thick and delicious curry that's also gluten and dairy free. Nutritionally rich legumes such as peas, lentils and chickpeas, are the cornerstone of healthy eating, and with Indian food being one of the tastiest plant-based cuisines, there is a world of extraordinary vegetarian recipes and wonderful curries to satisfy almost any palate. Served with warm Basmati rice, some crisp papadums and a sprinkle of chopped scallions, this simple and delicious curry is especially nice topped with a dollop of cold thick plain yogurt. 

Cauliflower and Chickpea Curry
Serves 4-6
Recipe courtesy of Michelle Alston

1 medium onion, chopped finely
2 tbsp vegetable oil
3 cloves of garlic minced
2-inch piece of ginger, peeled and finely chopped
1 tsp ground cardamom  
1 head of cauliflower, leaves and stalk removed; cut into medium size florets
1 red bell pepper, pith and seeds removed then roughly chopped
1/2 tsp dried red chilli flakes
2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp ground turmeric
2 tsp garam masala
1/2 tsp sea salt
14 oz can of cooked chickpeas, drained
14 oz can of chopped tomatoes
1 cup of frozen peas
14 oz can of coconut milk
Fresh cilantro or sliced scallions, for garnish


Heat the oil in a large sauté pan over a medium heat, using a pan with a tight-fitting lid. Add the onion and cardamom and cook for about 10 minutes, until the onion is translucent.

Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavour.
Then pour in the chopped tomatoes plus about 1/4 cup of water added to the empty can. Stir well, then add in the chickpeas, cauliflower, peas and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.

After 10 minutes, pour in the coconut milk and stir well, then simmer over medium heat for 10 minutes, until the sauce reduces and thickens. Check the seasoning and adjust to taste. Finally, stir in the chopped coriander and serve hot with aged basmati or short grain white rice, more cilantro and warm naan.