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Creamy Coconut Roast Cauliflower & Chickpea Curry

Delicious roast cauliflower in a creamy coconut sauce with added chickpeas. This is one the whole family will love. Serve with rice and flatbreads. Yum!
Prep time: 20 mins
Cook time: 1 hr
2-4 servings
5 from 5 votes


  • 1 small cauliflower chopped into small florets
  • 2 tbsp olive oil
  • Pinch sea salt

For the curry

  • 1 large onion chopped roughly
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp cinnamon
  • 1 tsp ground cardamon
  • 1 tsp fennel seeds
  • 1/2 –1 tsp chilli flakes
  • 4 garlic cloves sliced
  • 1 thumb ginger grated
  • 1 can coconut milk
  • 1 can chickpeas drained
  • 2 big handfuls of cherry tomatoes sliced
  • Sea salt


  • Coriander

Serve with

  • Gram flour crepes


To roast the cauliflower

  • Pre heat your oven to 180c
  • Add the cauliflower to a roasting tray, then toss to coat them in olive oil and salt. Roast for approx 35- 40 minutes until crispy on the outside.

To make the curry

  • Add the oil to a large frying pan and heat to a medium heat. Add the cumin seeds until they pop, then add in the remaining spices.
  • Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes, then add in the coconut milk.
  • Simmer for 5 minutes, then add in the roast cauliflower chickpeas, and cherry tomatoes.
  • Cook for a further 2-3 minutes until the tomatoes have broken down just a little.
  • Season well, and serve with gram flour crepes
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