This is a quick, easy and satisfying plant-based curry uses less than 10 ingredients and ready in under 20 mins.

Benefits: Chickpeas are great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. Rainbow vegetables are an excellent source of vitamins, minerals, and fiber.


1 head of cauliflower, cut into florets

1 onion chopped finely

fresh ginger - thumb size

garlic - 1 large clove

400g cooked chickpeas

1 tsp turmeric

1 tsp cumin seeds

1tsp coriander seeds

2 tbsp tomato puree 

400ml vegetable stock (1 cube) 

200ml coconut milk


  • Temper the cumin and coriander seeds in a dry pan for a minute (this extracts the full flavour from spices). Pound spices to a powder using a pestle and mortar.

  • Add coconut oil to a deep frying pan and fry the onion, along with ginger and spices. Fry on medium heat until translucent. Add the garlic and tomato paste.

  • After 1 minute, add cauliflower and chickpeas. Stir to coat with the spices.

  • Next, add the veg stock and coconut milk. Bring to the boil, turn down to simmer for 15-20 minutes, or until cauliflower is tender. 


Enjoy with a squeeze of lemon, fresh coriander and a dollop of yogurt, alongside steamed rice.