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Chickpea-Cauliflower Curry

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 People


  • 1 Medium Cauliflower
  • Thumb Sized Piece of Ginger
  • A handful of Coriander Leaves
  • 1 Red Chili
  • 1 tbsp Oil
  • 1 Tomato
  • 2 tsp Garam Masala
  • 1 can Chickpeas
  • The grated rind of 1 lemon and juice from a half
  • 1/2 cup Coconut Milk
  • Salt to Taste


  • Cut the cauliflower to bite-sized florets, and simmer in boiling salted water for about 4 minutes, then drain and set aside.
  • Chop ginger, onion, chili and the stalks of coriander.
  • On a pan heat the oil and fry everything you just chopped on medium heat with a tiny bit of salt for a few minutes until the onion looks translucent and the kitchen smells amazing.
  • Chop the tomato roughly and add to the pan.
  • Add garam masala and lemon rind.
  • Let simmer for about 5 minutes.
  • Then add coconut milk, drained chickpeas and cauliflower, mix together and simmer for a few more minutes.
  • Finally, season with lemon juice and more salt if necessary.
  • Serve with coriander leaves.


In case you like spicy food feel free to add some extra chili.
The easiest way to peel ginger is to use a small spoon instead of a knife – this way you will only remove the peel and can save more of the beautiful ginger.
If using lemon rind in a recipe always try to find organic lemons and make sure they are not waxed.