I got this recipe from a friend a few years ago and this was actually one of the first vegetarian meals I started making on a regular basis, even when I stil ate meat a lot more then I do now. The friendship is gone, but the recipe stayed.

Today I at it with rice, but you could also eat it with a naan or maybe some potatoes. I cooked my cauliflower before adding the coconut milk, peas and spices, this way I would be faster to finish. But you can also make this in a slowcooker or just let everything simmer in a pot. Your choice! Flavours get a bit better if you let it simmer/use a slowcooker, but my ‘fast’ way is just as good.

What do you need? (2-3 servings)cauliflowercurry1

  • 1 Cauliflower
  • 1 can of chickpeas, drained
  • 1 can of coconut milk
  • 1 onion
  • Curry paste of choice or you could mix up spices with some tomato-paste.
  • rice

Cut your cauliflower into small pieces and cook them for about 5-10 minutes, they still need to be firm and have a a bite because they will cook a little bit more in the curry/coconut-mix. You don’t want babyfood!! Drain you cauliflower and set it a site until you’re ready to add it.

Cut the union into medium sized bits, you don’t want to cut them to small otherwise you will not taste them. I used a red union because I had those lying around, but a normal ‘yellow’ one works just fine. In a wok or deep frying pan heat up some oil and add your unions, chick peas, coconut milk and curry paste. Give it a good stir and add your cauliflower, make sure all of the cauliflower is covered in your curry sauce and leave to simmer for about 5 minutes. If you didn’t cook the cauliflower, add everything except for the chickpeas together and let it simmer until the cauliflower is getting soft, the add the chickpeas and let the warm up in the sauce.


Serve with rice, naan or even some potatoes, depending on your taste. I cooked some rice I tried to be creative for the picture, big fail here!