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Eating veggie » Recipes » Cauliflower, Chickpea and Coconut Milk Curry

Cauliflower, Chickpea and Coconut Milk Curry

Prep time 5 mins, cook time 40 mins

Serves 4

Nut-Free, Dairy-Free, Vegan, Suitable for Freezing, Egg-Free, Gluten-Free, Wheat-Free

Creamy, healthy, delicious, vegan. Cauliflower is key here so don’t miss out on it!

© Mob Kitchen in partnership with the Vegetarian Society.


  • 600g tinned chickpeas
  • 2 limes
  • 2 tsp ground coriander
  • 2½ tsp garam masala
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 red chilli, grated
  • 1 cauliflower, broken into florets
  • 1 bunch of fresh coriander, chopped
  • 1 tin coconut milk
  • 4 tomatoes, finely chopped
  • 2 brown onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 large chunk ginger, grated
  • Salt and pepper
  • Olive oil for frying


  1. Finely chop 2 onions and 3 cloves of garlic. Grate a big chunk of ginger. Throw into a pan with a little oil and let soften for 5 minutes over a medium heat.
  2. Add 1 teaspoon of turmeric, 2 teaspoons of cumin, 2 teaspoons of ground coriander and 2½ teaspoons of garam masala. Mix it all in.
  3. Break your cauliflower into little florets, and add that to the pan. Coat the cauliflower in the spices. Add a bit of water from the chickpea tin to loosen the curry.
  4. Finely chop 4 tomatoes and add these to the pan. Season everything with salt and pepper, and then add 600g of chickpeas. Add a can of coconut milk, and mix everything together. Add a grated red chilli.
  5. Allow the curry to putter away on a medium heat for 20 minutes, or until it is nicely thickened.
  6. Add a large handful of chopped coriander at the end, and squeeze over the juice of a lime. Enjoy!

Nutrition per serving

442 kcal














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