Tangy chickpea and cauliflower curry

This gorgeous dish not only looks good, but is good for you and full of flavor!

15 min
30 min



  1. Heat the canola oil in a large pot over medium h Add the onion and salt and cook, stirring occasionally, 5 minutes or until softened.
  2. Add garlic and ginger and cook 2 minutes or until everything is lightly Stir in coriander and turmeric and cook 30 seconds.
  3. Stir in the tomato paste, then gradually add the water. Bring to a boil, then add cauliflower. Stir well, reduce heat, cover and simmer gently 5 minutes or until the cauliflower is just fork-tender. Stir in the chickpeas and cook 1 minute. Serve topped with a big dollop of yogurt and some fresh cilantro.


Make ahead

The curry keeps well for up to 24 hours in the fridge. If you’re making it ahead, undercook the cauliflower by about 3 minutes; it will finish cooking while the curry reheats.