Cauliflower and Chickpea Curry

September 17, 2018



Super hearty curry for Autumn! This curry is packed with nutrients and adapted from "The How Not to Die Cookbook".


Cauliflower and Chickpea Curry



  • 1 tbsp of olive oil

  • 1 chopped onion

  • 2 garlic cloves, chopped

  • 2 tbsp of curry powder

  • 1 tsp paprika

  • 1 tsp salt

  • 1 cup of water

  • 1 head of cauliflower cut into florets

  • 1 can of organic diced tomatoes

  • 1 cup of almond milk

  • 3 Tbsp of nutritional yeast

  • 1 can of chickpeas

  • Cooked brown rice to serve


  1. In a large pot heat the olive oil and add the onions and cloves until the onions are clear

  2. In a separate bowl mix the curry powder, salt, and paprika with a few tablespoons of water to form a paste

  3. Put paste into pot and cook the spices a bit until they start to brown

  4. Add 1 cup of water, cauliflower and tomatoes to the pot

  5. Cover and bring to a boil

  6. Reduce the heat to a simmer and let vegetables cook until they are tender (Approx. 20 mins)

  7. Next, remove pot from heat and use an immersion blender to break up some of the vegetables. If there is too much in the pot you can remove some of the liquids. This step will smooth out some of those big cauliflower pieces

  8. When you have the consistency that you would like, stir in the almond milk, nutritional yeast, and chickpeas

  9. Cook this for 5-10 mins longer to heat and blend the flavours

  10. Serve over brown rice!

  11. Enjoy!










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