Cauliflower & Chickpea Curry


  • 2 olive oil
  • 2–4 tablespoons red curry paste
  • 1 teaspoon grated fresh ginger
  • 1 large white onion, diced
  • 4 cloves garlic, crushed
  • 1 large red bell pepper, diced
  • 400ml carton coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 400g tin chopped tomatoes
  • 1 small head cauliflower, broken into small florets
  • 30g fresh coriander, chopped
  • Salt and pepper, to taste
  • Rice or naan for serving


  • Heat the olive oil and curry paste in a large frying pan over medium-high heat until the curry paste is fragrant.
  • Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
  • Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat and simmer until the cauliflower is tender, and then sauce is thick and bubbly, about 10 minutes.
  • Stir in the coriander and season with salt and pepper. Serve with cooked rice with a side of hot naan.