Vegan Cauliflower, Chickpea and Coconut Curry


Homemade cauliflower, chickpea and coconut curry with CoYo yogurt, lime and fresh mint raita anyone? I can’t tell you how delicious this warming bowl of beautiful nourishment is. I also made some fragrant cardamom rice to go with it. It is the perfect winter warmer for these chilly nights now upon us. I especially love this recipe because it contains some seriously potent anti-inflammatory spices that will help those with sensitive skin in the colder weather. It is also a great immune system booster, fortifying it against those dastardly, ever-present winter bugs. Chickpeas are high in protein and thus are marvellous at facilitating and maintaining optimum metabolic function. I adore the mighty coconut, in all its guises. I am particularly fond of coconut milk, so I added a can of it to this curry to make it creamy and sumptuous. Coconuts contain a very special ingredient, Lauric Acid which can kill bacteria and help to stave-off infections. Combined with the spices, the final concoction is a nutritionally-balanced, health-enhancing, winter-warming thing of beauty.

To make this curry, you will need;

1 x teaspoon of Turmeric

1 x teaspoon of ground cumin

Half a teaspoon of chilli powder

Half a head of cauliflower

1 x onion

1 x can of chickpeas

1 x can of coconut milk

1 x vegetable stock cube


Fry onion, cauliflower and chickpeas in coconut oil for 2 minutes

Add spices

Add coconut milk and stock

Bring to boil then leave to simmer for 20 minutes

When chickpeas are soft, it’s ready to serve alongside rice and a cheeky raita (optional).

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