Cauliflower Chickpea Curry Recipe


  • 4 Tbsps EVOO
  • 1 medium Sweet or Vidalia onion, chopped small
  • 4-6 cloves of garlic, minced
  • 2 Tbsps of freshly grated ginger (about 2 inch piece)
  • 1 Chipotle Chili in Adobo sauce by GOYA, or 1 jalapeño pepper thinly chopped
  • 1 head of a small cauliflower, cut into bite size pieces
  • 2 small sweet potatoes, peeled and cut in small cubes
  • 2 carrots, peeled and sliced 1/2 inch thick
  • 1 can chickpeas (garbanzo beans), drained and well rinsed
  • 3 cups organic chicken broth
  • 1 cup organic tomato sauce
  • 1 can organic coconut milk, classic (Native Forest)
  • 1 Tbsp cumin
  • 1 Tbsp turmeric
  • 2 Tbsps curry
  • Sea salt or Pink Himalayan salt and freshly ground black pepper to taste (no need to salt if broth is already salted)


  1. In a large pot over medium heat, add the oil and sauté the onions until soft without browning them, about 5 minutes
  2. Add the chipotle or jalapeño pepper, ginger and garlic. Stir in and cook until fragrant and soften, another 2 minutes
  3. Add in the cauliflower pieces, sweet potatoes, carrots, and the chickpeas. Stir with the onion mix. Add the spices and pour in the broth, tomato sauce and coconut milk.
  4. Cover and let simmer on low for 30 minutes
  5. Remove the lid and let it simmer for another 10 minutes to thicken the sauce.
  6. Serve over a bed of cooked couscous, bulgur, rice, or, my favorite is over quinoa for those of us who are following a gluten free diet!

Kat’s touch ~ I also like to add in some chopped dried apricots and/or golden raisins sometimes (about 1/4 cup of each), just to give it a little twist.

Sprinkle some chopped fresh cilantro/coriander on top before serving!


(Serves 6-8)