Cauliflower & Chickpeas Coconut Curry |Vegan and gluten-free

Easy 30 minutes weekday meal ALERT! Try this delicious, healthy vegancauliflower & chickpea coconut curry. Using only fresh ingredientsand ready to serve in 30 minutes. Definitely beats overly salty and greasy take-out curries and tastes even better.  

So, whats stopping you?

In yoga and Ayurveda, we try to use as many fresh ingredients as we can. Preferably avoiding processed and canned food, whenever possible. This is because fresh ingredients are very high in Prana. "Prana" is the Sanskrit word for energy or life force. As what you eat directly affects your body as well as your mind, eating foods full of Prana allows your body and mind to function at its full potential.

Which is why this curry can be made from scratch, no pre-made curry packages necessary.


- 3 or 4 tomatoes - 1 cup / 200 grams of pre-cooked chickpeas - Half of a roughly chopped cauliflower

- 1/2 tbsp of coconut oil - 1 cup / 250 ml of coconut milk

- 1 white onion - 2 garlic cloves - 1/2 tbsp of cumin powder - 1 tbsp coriander powder - 1/2 teaspoon of turmeric - 1/2 teaspoons of cinnamon powder - Dried red chili flakes to taste - Salt to taste

Garnish: - Freshly chopped coriander (cilantro) - Coconut flakes

*Dutch measurments:

1 tbsp = 2 eetlepels

1/2 tbsp = 1 eetlepel

1/2 teaspoon = 1 theelepel

Portion: 2-3 Servings


1. First things first. Let's start with chopping our onion, garlic, fresh coriander, cauliflower and dicing our tomatoes.

2. Now that, that is out of the way start by melting the coconut oil in your frying pan. As soon as it is nice and hot you can add your chopped onion, garlic and diced tomatoes. Add a splash of water (about half of a glass). Let it come to a boil on high heat and then turn down the heat, letting it simmer and cook through for a few minutes.

3. Once that is done we are going to make an onion tomato paste by blending it all up. Pour the content of your pan into a blender (be careful if it's still hot) or use a hand blender. It doesn’t have to be a perfectly smooth paste. It’s perfectly fine if there are still some bits and pieces in it.

4. Once we have our beautiful onion tomato past we heat it up in the frying pan again. Now throw in all those lovely spices including salt and dried red chili flakes to taste. 

5. Now we are going to add our chopped cauliflower and chickpeas to the mix. Add a splash of extra water (if needed only). Let it come to a boil again and turn the heat down. Letting it simmer until the cauliflower is cooked through for about 5 to 10 minutes.

6. As soon as that is done turn off the heat completely and stir in the coconut milk. Now add the chopped coriander and the coconut flakes.


You can serve this dish over rice or use any kind of bread (flatbread, chapatti etc.) but if you can get your hands on some, I'd recommend pairing it with some naan bread. The sweet tones of the naan bread match perfectly with this warming coconutty curry.




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