No ImageCauliflower Chickpea Curry

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  1. Petri of Finland

    Just about to serve my test meal. My pantry is somewhat temperamental so I didn’t have whole canned tomatoes (used fresh as very small pieces) or bay leaves (used fenugreek leaves.) Also added garlic. Coriander leaves are a good ingredient. The curry powder I found was a bit too chilly, but overall an excellent meal (my wife agrees.)

    Tasted, ate and licked the plate.

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  2. Lisa

    This was really good! I doubled (at least!) the amount of fresh ginger, but otherwise followed the recipe as stated. I’ll make again!


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  3. Evelyn baron

    Really brilliant nutritious recipe; used arugula instead of cilantro; still strong peppery flavour; wonderful dish!


  4. cindy

    Loved! Left out mint and added toasted cashews. Yummmm!!! Thank you!


  5. Rona

    I’ve made this recipe 2 times and it’s a great easy and delicious recipe! I made a couple of changes. I roasted the cauliflower bc we like the texture and flavor of roasted cauliflower. After roasting i added the cauliflower and simmered about 5-7 min just to flavor it. I also doubled the recipe. It doubled very well! Thanks Elise!


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