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Chickpea Cauliflower Curry

This delicious curry comes together quickly with batch cooked Flourist Kabuli Chickpeas on hand. Serve it with anything you desire, such as cooked whole grains or homemade flatbread.

Chickpea Cauliflower Curry 
2-3 tbsp ghee or olive oil 
1 medium white onion, chopped 
1 jalapeno pepper, seeded and chopped 
1-2 tbsp grated fresh ginger 
1-2 tbsp curry powder 
2 tsp cumin powder 
1 tsp salt 
2 cans coconut milk 
1 tbsp sugar 
1.5 cups cooked Flourist Kabuli Chickpeas
1 zucchini, coarsely chopped
1/2 cauliflower, cut into florets 
1/2 bunch Lacinato (black) kale, greens removed from stems and torn
green onions to garnish 

Heat the ghee or oil in a large pot. Add the onion, jalapeno, and grated ginger. Cook on medium heat, stirring here and there, for 5 minutes. Add the curry powder, cumin, and salt, and cook, stirring the entire time, for 3 minutes more until the spices are fragrant.  

Add the coconut milk and sugar and bring to a simmer. Cook at a light simmer for 4-5 minutes. Add the cooked Flourist Kabuli Chickpeas, cauliflower and zucchini. Cook for 10 minutes on a might simmer, very loosely covered. Add the kale and simmer until just soft, 2-3 minutes.

Serve hot with or without rice or Flourist Millet or Flourist Golden Quinoa. Top with green onions. 


Janna (Flourist)

Hi Donna – The can of coconut should be 400ml. Thank you!


What size can of coconut milk ?


Hi Natasha,

I would suggest that you use cane sugar as a replacement for granulated!


Just made this and turned out so good! Substituted broccoli for the zucchini and greek yogurt for the coconut milk, and still very yummy. This is really the kind of recipe you can just add anything in that’ll go with the the curry flavour!


Making this for the second time for my newly vegan husband. Everyone loves it! It made enough to feed my family of four dinner. It’s adaptable too.

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