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Chickpea And Cauliflower Curry

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Packed with exotic flavors, this cauliflower curry is the perfect healthy dinner option. It has a little sweet and a little spice, but you know what’s nice? It only takes 20 minutes to make! You can find the curry paste in the international section of most groceries stores.

Chickpea And Cauliflower Curry
  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 2 tbsp. coconut oil
  • 3 tbsp. red curry paste
  • 1 tsp. fresh ginger, grated
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 (14 ounce) can organic coconut milk
  • 1 (14 ounce) can organic chickpeas, drained and rinsed
  • 1 (14 ounce) can organic diced tomatoes
  • 1 small head cauliflower, broken into small florets
  • 1/4 c fresh cilantro, minced
  • Sea salt and pepper, to taste


  1. Warm the coconut oil and curry paste in a large pot over medium-high heat. Once the curry paste is fragrant and the oil is melted, add the ginger, onion, garlic, and bell pepper. Saute these veggies for 5 minutes.
  2. Pour in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring the curry to a boil and then reduce to a low simmer for another 10 minutes, or until cauliflower is tender.
  3. When you remove the pot from the flame, stir in the cilantro with a little sea salt and pepper. Serve by itself or over brown rice. Enjoy!