Creamy Cauliflower & Chickpea Curry

A naturally vegan, coconut-based curry loaded with seasonal veg and chickpeas. Mild, warming and family-friendly.

Protein:1 can chickpeas, drained

Serves: 4 | Cooking Time: 30 min

From your box:

  • ½ small cauliflower, approximately 300–400g, cut into florets
  • 150g carrots, sliced
  • 150g zucchini, chopped
  • 100g brown onion, diced
  • 20g fresh ginger, grated
  • Remaining ½ baby spinach

Pantry:

  • 1 tbsp oil
  • 2 garlic cloves
  • 1–2 tbsp mild curry powder or curry paste
  • 400ml coconut milk
  • 1 can chickpeas
  • Salt and pepper
  • Rice to serve

  1. Heat oil in a large saucepan and gently cook onion for 3–4 minutes.
  2. Add garlic, ginger and curry powder/paste. Cook for another minute until fragrant.
  3. Add carrot, cauliflower and chickpeas.
  4. Pour in coconut milk plus about ½ cup water.
  5. Simmer gently for 10–12 minutes.
  6. Add zucchini and cook for another 5 minutes.
  7. Stir through spinach just before serving.
  8. Taste and season.
  9. Serve with rice.

 Naturally vegan and vegetarian.

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