No ImageCauliflower Chickpea Curry

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  1. 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!

    xxxxxyyyyy

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  2. Evelyn baron

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

    xxxxxyyyyy

  3. cindy

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

    xxxxxyyyyy

  4. 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!

    xxxxxyyyyy

  5. Sylvie

    Making this now and it smells wonderful. I used Indian curry powder but reading the comments I see people have used Thai. I’ll try this again using that but it’s only available around here as a paste. Both will be wonderful, but did you mean Indian or Thai curry?

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