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Cauliflower and chickpea curry

Speedy vegetarian mid-week treat!

Cauliflower and chickpea curry

For a great vegetarian midweek dinner, try this delicious curry! It only takes 30 min (and that’s mainly because the rice takes 25 min!) and gives you loads of plant protein, Folic Acid, Vitamin C, B3 and B6, Iron, Potassium and Manganese.

Ingredients for 2-3 portions but it’s great for batch cooking so please feel free to double up!


One small head cauliflower, preferably organic

One can of chickpeas, preferably organic

One onion, chopped

2 garlic cloves

1 tsp of mustard seeds

2tsp of ground coriander

2 tsp of turmeric

1tsp or more of chillipowder (hot or mild)

1tsp of garam masala

Salt and pepper to taste

one handful of fresh spinach leaves


3 portions of wholegrain basmati rice (I use 2/3rds of a coffee mug of rice for 3 portions)

Boil the rice and let it simmer on low heat.

Cut the cauliflower, chop the onion and mince the garlic. Roast all of it with a little oil in the frying pan for about 10 min. The cauliflower should still be ‘al dente’, not completely soft. Add the spices and some salt and pepper.

Then add the chickpeas and some water to the mixture and stir. If you prefer a thicker sauce, you can add some tomato puree or 1 tbsp of flour to bind it. Leave it on low heat for another 5-10 min, stir occasionally. Add the spinach for the last few minutes and let it wilt in the warm curry.






May 14, 2018 | Posted by in blog | Comments Off on Cauliflower and chickpea curry

Life is Good – Nutritional Therapist and Nutrition Coach