Cauliflower Chickpea Curry: Week 1, October 2019

Prep Time: 15 mins   Total Time: 35 mins   Serves: 8 servings

Ingredients:   Adapted from


2 tablespoons coconut oil, melted

2 tablespoons fresh ginger, roughly chopped

3 large garlic cloves, roughly chopped (about 1 heaping tablespoon)

1/4 cup fresh cilantro, loosely packed (about the size of a small handful)

1 tablespoon ground turmeric

1 tablespoon curry powder

2 teaspoons ground cumin

1/2 teaspoon sea salt + pepper, plus more to taste

1 red chili pepper, stem removed - use half for less spicy version

1 teaspoon coconut sugar, or regular sugar

1 tablespoon tamari or soy sauce

2 tablespoons lime juice


1 tablespoon coconut oil

1 large white onion, chopped

1 14 oz can coconut milk, full fat is ideal for a creamier texture but feel free to use lite coconut milk

2 cups cauliflower florets, chopped into bite sized pieces

1 14 oz can chickpeas, drained & rinsed

1 14 oz can diced tomatoes

1 cup spinach or other greens like Kale, Swiss Chard or Bok Choy


Add all of the ingredients listed under 'curry paste' to a food processor or powerful blender and process until you reach a pasty, purred mixture. The texture should be something similar to a pesto - a little grainier in places.  

Add the coconut oil to a large skillet or pot and warm on medium high heat. When the oil starts to simmer add the onions and sauté until softened, about 5 minutes.

Add the curry paste to the onions and cook for a minute or two before adding the coconut milk and diced tomatoes. Bring the mixture to a simmer. Stir in the cauliflower florets. Cover and let the cauliflower soften in the curry for 10 minutes. 

Stir in the chickpeas and spinach and cook uncovered an additional 5 minutes at least. Taste and adjust seasoning as needed (add more salt, pepper, lime juice as you see fit). 

Serve over rice/cauliflower rice or quinoa. Top with additional fresh cilantro and lime wedges and enjoy!