Cauliflower and Chickpea Coconut Curry


Cauliflower and Chickpea Coconut Curry


The Sauce Mixture:

  • 2 tbsp. sesame seeds
  • ¼ cup coconut
  • 1 tsp Black Mustard seeds
  • 2 tsp cumin seeds
  •  1½  cup of cooked (or 1 can) of chickpeas set aside
  • 4 cloves garlic, chopped
  • 1 tsp ginger root, minced
  • pinch clove powder
  • pinch cinnamon
  • ¼ cup cashews, chopped
  • ½ tsp turmeric
  • Pinch cayenne
  • 1 cup coconut milk, canned½
  •  tsp salt
  • 2 tbsp. sesame oil
  • Water as needed to blend

The veggies:

  • 1 medium onion, minced
  • 2 tbsp. Olive oil or Ghee
  • 8 cups Cauliflower, chopped


  1. In a cast iron skillet lightly toast the seeds and the coconut for the sauce mixture.
  2. Place these toasted ingredients into a blender or food processor.
  3. Simmer sauté the cauliflower in oil with the onion until just slightly soft, add the spice mixture and cook 5 minutes more.
  4. Add the chickpeas, heat through well.
  5. Serve on Brown Basmati rice.


You should also prepare the sauce portion of the recipe first so that your cauliflower does not become overcooked.


Recipe from Maggie Jones