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Chickpea Cauliflower Curry

2 cloves garlic, minced

1 tbsp ginger, minced

1 medium onion, chopped

3 cups cauliflower florets

2 tsp Garamond masala

1 tbsp coconut oil

2 tsp cumin

1 tsp paprika

1 tsp turmeric

1 tbsp curry powder

1 can coconut milk

1 14-ounce can diced tomatoes

1 14-ounce can chickpeas, drained and rinsed

Juice of 1/2 lemon

Salt to taste


-Sauté garlic and onion in coconut oil until fragrant.

-Add cauliflower and spices. Stir to coat.

-Add coconut milk, tomatoes, nut milk and chickpeas.

-Simmer over medium heat for 20 mins, stirring frequently.

-Add lemon juice and salt to taste.

-Serve over rice and top with fresh cilantro.


*recipe adapted from Earth of Maria

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