Tuesday, January 17, 2017

Cauliflower Chickpea Curry


1 large cauliflower, chopped into florets
1 carrot, peeled and sliced thinly
1 can of chick peas
2 tbsp coconut oil
3 tsp fennel seeds
4 garlic cloves, crushed
1/2 tsp ground turmeric
1/2 tsp curry powder
1/4 cup tomato passata (strained tomatoes)
1/2 cup water
salt to taste
3 tbsp creamed coconut


Chop cauliflower into florets. Peel and thinly slice carrot.  Drain chickpeas.  Set aside the cauliflower, carrots, and chickpeas.

Heat the coconut oil in a large skillet over medium heat.  Add fennel seeds and stir for for 1-2 minutes until aromatic.

Stir in the crushed garlic, ground turmeric, curry powder, tomato passata, and water. Bring just to a boil.

Stir in the cauliflower, carrots, and chick peas. Add salt to taste. Cover the skillet with lid and simmer over low heat for approximately 10 minutes, stirring every few minutes.

Final step is to stir in the creamed coconut. Continue to simmer for approximately 5 minutes or until coconut cream is incorporated and the cauliflower is tender.  Check for salt and adjust accordingly.

Serve warm and enjoy! 


  1. Rosinda, we love curry in our home. Your vegetable curry sure looks delicious. Thank you for sharing your special recipe! Have a great week, my friend. xo ♥

    1. Thank you dear, Martha Ellen! I wish you have a great week, too! XO

  2. Rosinda, this looks wonderful! I've a chick pea curry recipe that the vegetarians in our family love! This is a great one to try for them! Thank you! xo Nellie

    1. Thank you, Nellie! I do love a good curry. Happy New Year to you! I hope 2017 is off to a great start for you! xo

  3. Hi Rosinda,

    (yay, a blog post!!! : ) This looks absolutely delicious! I've never made a chic pea curry before but I'm very tempted to try this one. It looks very easy and extremely healthy! Perfect for meatless Monday! Thank you for sharing the recipe! Happy Thursday!!! xo

    1. Thank you, Danielle! This dish really is easy to make and it's so delicious. Have a great weekend! xo

  4. Thanks for the recipes you share, Rosinda Antunes! Maybe you want to try our recipe: Egg crust (Kerak Telor) is culinary from Jakarta, Indonesia.