Ashley’s Cauliflower & Chickpea Curry with Steamed Rice


  • 1 tbs Oil
  • 1 red onion finely chopped
  • 1 clove of garlic minced
  • An inch of ginger peeled and grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • ¼ tsp ground turmeric
  • 1 tin/400gm tinned chopped tomatoes
  • 1 tbs tomato paste
  • 1 tin/400ml full fat coconut milk
  • ½ cup/120ml vegetable liquid stock
  • 1 medium cauliflower cut into bite size pieces
  • 1 tin/400gm chickpeas, drained.


Heat oil in a large pan on medium heat and add the onion, garlic, and ginger. Cook for a minute stirring so it doesn’t bur.

Add all the spices and cook for 30 seconds or until fragrant. Add a little more oil if it’s too dry. Now add the tomatoes and tomato paste and stir, then cook for 3 minutes.

Now remove the onion spice mix and blend, then return to the pan with the coconut milk, stock and cauliflower. Let simmer for 10-15 minutes then add the chickpeas and simmer for 5 minutes.

Serve with steamed rice.