Fragrant Chickpea Curry



Protein (g)


Carbs (g)


Fat (g)


  • 1 tbsp coconut oil

  • 1/2 a medium-sized red or white onion, finely sliced

  • 4 cloves garlic, finely chopped

  • 1 thumb-sized piece fresh ginger, finely chopped

  • 1 green chilli pepper, chopped

  • 50g Thai red or yellow curry paste

  • 150ml coconut milk

  • 100ml recently boiled water

  • 1 tsp ground turmeric

  • 1 tsp curry powder

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cinnamon

  • 200g cauliflower, cut into florets

  • 100g tinned chickpeas, rinsed and drained


For the salad:

  • 100g mixed lettuce leaves

  • a large handful of fresh coriander

  • 1/2 a ripe avocado, finely sliced


 To serve:

  • lime wedges


Heat the coconut oil in a large saucepan over a medium heat. Add the onion and
sauté for 2 minutes, stirring occasionally.

Add the garlic, ginger and chilli pepper. Sauté for 2-3 minutes, stirring frequently.


Add the Thai curry paste, coconut milk, boiled water and dried spices. Simmer over
a medium heat for 5 minutes.

Add the cauliflower and reduce heat to medium / low. Cover and cook for 10
minutes, stirring occasionally.

Add the chickpeas, stir and cook for 2 minutes to heat through.

Meanwhile, assemble the salad ingredients. Spoon the curry over the centre of the
salad and serve with lime wedges.

Store any leftover curry in an airtight container and refrigerate for up to 3 days or
freeze on same day.