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  • Writer's pictureInna Wellness


Serves 4


2tbsp coconut oil

3tbsp medium curry paste

2 large onions, sliced

1 red pepper, chopped

½ cauliflower, broken into small florets

240g dried chickpeas, rinsed, soaked overnight and then drained

400ml hot vegetable stock

Handful fresh coriander, chopped or torn to serve

Sea salt & fresh ground black pepper


1. Heat the oil and curry paste in a large frying pan

2. Add the onions and red pepper and fry over a medium heat to soften

3. Add the chickpeas and stir to coat in the curry paste mix

4. Pour over the hot stock, stir then bring to the boil

5. Cover the pan and simmer over a gentle heat for 35 mins until the chickpeas is fairly soft.

6. Add cauliflower, stir and continue cooking for another 15-20 minutes or until cauliflower is just cooked through.

7. Season to taste

8. Sprinkle over fresh coriander

Serve with brown, wild or red rice

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