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Cauliflower and Chickpea Curry

This recipe is a creation of my husband’s, lucky me! Sean was on supper duty one evening and delivered an amazing tomato-based curry. He is pretty confident in the kitchen and can simply throw ingredients together. I had to get him to make this dish a second time to put the recipe on paper, not to mention it tastes awesome. To all those non-cooking partners out there - this recipe is for you! Easy-to-follow and you’ll gain points with the loved one:)




Extra virgin olive oil, 1 tbsp

3 garlic cloves, minced

1/2 large yellow onion, chopped

2 tbsp cumin, dried

3 tbsp garam masala (essentially a mixture of cumin, coriander, cardamom, nutmeg, and cinnamon)

2 tbsp curry powder

1 tsp turmeric

1/2 tbsp fresh ginger, peeled and grated

1/4 to 1/2 tsp cayenne pepper

Juice from 1 lemon

1, 796ml can diced tomatoes (including the juice)

1/3 cup liquid vegetable stock (try our home made recipe here)

1 head cauliflower, cut into large pieces

1, 540 ml can chickpeas, drained and rinsed



1. In a large pot, sauté the garlic and onion with olive oil over medium heat for a few minutes

2. Add the spices with another splash of oil and toast with the onion/garlic mixture

3. Add the lemon juice, tomatoes, and stock and simmer 10 minutes

4. Include the cauliflower and chickpeas and simmer with the lid on 15 minutes

Serve hot with a dollop of plain Greek yogurt


Makes 4-6 servings

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