Cauliflower Chick-Pea Curry

Cauliflower Chick-Pea Curry

Prep time: 5 minutes



  • 1 small head of cauliflower cut into bite size florets
  • 3/4 cup of chickpeas (can or cocked, make sure to rinse)
  • 3/4 cup of green peas
  • 1 small onion finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup coconut oil
  • 2 teaspoons mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 teaspoons fresh ginger
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup fresh parsley



1. In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds, turmeric, and  cumin and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent,  7 minutes. Add the garlic and ginger, and saute for about 3-5 minutes.
2. Add the cauliflower and stir until lightly browned, about 5 minutes. Add the peas, salt, pepper and cayenne. Cover, reduce the heat to medium low, stirring occasionally, until the cauliflower is tender, not mushy. Serve and garnished with parsley. I like to add a dollop of plain organic yogurt and serve it over millet.


Vegan curry with chickpeas, tomatoes and cauliflower