Chickpea and Cauliflower Curry

You will need

7 Litre Saucepan and Cover


  • 2 tbsp coconut or olive oil
  • 1 large brown onion finely diced
  • 6 cloves garlic minced 
  • 4 cm piece of fresh ginger peeled and grated
  • 1 tbsp ground coriander powder 
  • 1.5 tsp ground cumin powder
  • 1 tsp turmeric
  • 1 tbsp tomato paste
  • 1/2  tsp cayenne pepper
  • 3 cups vegetable stock 
  • 1 cup coconut milk
  • 1 cinnamon stick
  • 500g orange sweet potato cut into 2cm cubes
  • 1 small cauliflower, leaves removed and broken into florets
  • 2 medium tomatoes chopped ( deseeded if you can )
  • 2 large carrots cut into 2 cm thick rounds 
  • 1 500 ml can chickpeas drained and rinsed
  • 4 cups baby spinach leaves
  • Juice from 1 lime 
  • Zest from the lime 
  • 3 tbsp fresh coriander leaves 
  • Salt and Pepper to taste 


 In the 7ltr, heat the oil over medium to high heat. Brown the onions for 2-3 minutes. Reduce the temperature to medium and stir for a further 5-6 minutes. Add the garlic and ginger and stir for further few minutes. Add the ground coriander, cumin, turmeric and cayenne pepper. Stir for 1-2 minutes to toast the spices.  Add the tomato paste and stir until well blended and aromatic.   

Add the broth, coconut milk, cinnamon stick and salt and pepper. Bring to a boil stirring with a wooden spoon to remove any aromatics from the base of the pan. Reduce heat to low and simmer for 10 minutes. 

Add the cauliflower, sweet potato, carrot, and tomatoes. Raise the heat to medium-high and return to a boil. Cover with temperature control open.  When the whistle sounds, close it and reduce heat to medium-low and simmer for 20  minutes. 

Discard the cinnamon stick and stir in chickpeas, spinach, lime juice and zest. When the spinach has wilted, season to taste. Serve with Basmati rice, and garnish with fresh coriander leaves.