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One pot cauliflower and chickpea curry

Serves   4
Prep time: 10 mins
Cooking time: 25 mins

Every busy cook loves a one-pot wonder, and this cauliflower and chickpea curry is deliciously easy to make. Bursting with flavour, this effortless vegetarian recipe is guaranteed to be a sure-fire winner with the whole family! 

cauliflower curry




  • Rice bran oil 
  • 1 onion, finely diced 
  • Half cauliflower, cut into florets
  • ¼ cup store bought curry paste 
  • 400g tinned chickpeas, drained
  • 2 tomatoes, roughly diced 
  • 400ml coconut milk 
  • 1 Tbsp soy sauce 
  • 2 cups baby spinach 
  • Fresh coriander, to garnish 


  1. Bring a large heavy based pot to a medium heat with a drizzle of oil. Once hot, sauté the onion for 2-3 minutes, then add the cauliflower pieces and sauté for a further couple of minutes. 
  2. Stir the curry paste into the cauliflower mixture, followed by the chickpeas and diced tomatoes. Once combined, pour in the coconut milk, and stir, then add half a can of water to the curry. 
  3. Bring the curry to a simmer, then lower the heat slightly and cook for 10-15 minutes, or until the cauliflower pieces are tender. Stir the soy sauce and spinach through the curry, then season to taste if required. 
  4. Garnish the curry with fresh coriander if desired, then serve and enjoy.  

TOP TIP: After an easy work lunch or in need of some meal prep? Just make a double batch of this curry! And if you like things a bit spicy, add a couple of fresh chillies to the dish when sautéing your cauliflower.