Cauliflower and Chickpea Coconut Curry

This is an easy and delicious curry recipe. Not spicy unless you want it to be by adding more red pepper flakes. Serve with naan bread.


  • 2 tbsp coconut oil
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 2 large garlic cloves, minced
  • 2 tbsp ground curry powder*
  • pinch of red pepper flakes
  • 2 cups organic vegetable broth
  • 1 (15oz) can organic diced tomatoes
  • 1 (14oz) can organic coconut milk
  • 1 large cauliflower, cut into small pieces
  • 2 carrots, peeled and chopped
  • 2 (15oz) can chickpeas, drained and rinsed


  1. In a large cast iron pan, heat oil and sauté onion until softened, about 3 minutes. Stir in grated ginger and garlic and cook for a couple of minutes. Then, add curry powder and red pepper flakes and just heat for a minute, until fragrant.
  2. Deglaze pan with vegetable broth. Stir in diced tomatoes, coconut milk and all the chopped vegetables. Season with salt.
  3. Cook over medium heat, stirring frequently, until all vegetables are tender, about 15 minutes. Serve over brown rice.

Makes 6 servings.

* I used the Trader Joes curry powder, it’s my favorite. I also like to add in a little Garam Masala if you have some at home, yum!

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