Cauliflower, chickpea and coconut curry (vegan)

Homemade curries needn’t be complicated or time-consuming. With the right ingredients (fresh is always best) and a good quality curry paste you can create a deliciously warming bowl of delightful spiciness in less than an hour. It’s one of my favourite ways to create an amazing plant based dish which appeals to just about everyone, vegetarian / vegan or not. With this curry the humble cauliflower is the Cinderella of the dish, transformed from plain to spectacular through a golden, creamy sauce packed with fragrant, warming spices. I like to eat this in a big bowl on its own, but of course it’s equally lovely with the usual accompaniments; rice, flat breads and your chutney of choice.


Serves 4

1 large cauliflowers, broken into florets

1 medium sweet potato, chopped into 1″ pieces

1 tin full fat coconut milk

1 x 400g tin chickpeas, drained and rinsed

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2″ piece of root ginger, finely chopped

1 large handful fresh coriander, chopped

1 generous tablespoon curry paste (Korma and Tikka both work well here – choose a hotter one if you prefer more kick)

1 x 400g tin chopped tomatoes

2 tbsps tomato puree

1 cup vegetable stock or water

1 tsp seasalt


  1. Heat the olive oil in a large saucepan and add the onion, garlic and ginger, sautéing gently for 5 minutes
  2. Add the curry paste and the sweet potato, stirring well. Saute for a further 5 minutes
  3. Add the tinned tomatoes, tomato puree, stock and salt and bring to a gentle simmer, cooking covered over a low-medium heat for 15 minutes
  4. Add the chickpeas, the cauliflower and the coconut milk and stir well. Simmer gently over a low heat, covered, for a further 30 – 40 minutes until the cauliflower is cooked but still has some ‘bite’
  5. Stir the fresh coriander through at the last minute. Serve and enjoy!

Note: This is a good one for cooking ahead – the flavours mature nicely overnight making it even tastier on day 2!

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