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Cauliflower and Two Pea Curry

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
414 calories per serving


> 1 small head cauliflower
> 2 tbsp coconut oil
> 1 small onion
> 1 tbsp minced garlic
> 1 tbsp curry powder
> 1 tsp cumin
> 1 (15 oz) can garbanzo beans
> 1 (14 oz) can coconut milk
> 1 cup vegetable broth
> 1 tbsp cornstarch
> 1 cup frozen peas


Preheat a large Dutch oven to over medium heat. Cut the cauliflower into bite sized florets and dice the onion.
Add the coconut oil, onion, garlic, curry powder and cumin to the pot. Cook, stirring often, for 4-5 minutes or until onion is tender. Add the cut cauliflower and increase the heat to medium high. Cook until the cauliflower is lightly browned, another 3-4 minutes.
Drain and rinse the chickpeas and add to the pot with the coconut milk. Bring mixture to a boil. Whisk together the vegetable broth and cornstarch and add to the pot. Reduce heat to medium and simmer for 10 minutes or until cauliflower is tender.
Stir in the peas and cook for 1 minute to allow them to get hot. Bowl up and enjoy!

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