Cauliflower and Chickpea Curry

Prep time
20 mins
Cook time
40 mins
Total time
1 hour


  • 1 tbsp olive oil
  • 1 large red onion
  • 1 inch of fresh ginger
  • 1 garlic clove (crushed)
  • 1 red chilli
  • 1 large bunch of coriander
  • 1 heaped tsp lemongrass paste
  • 1 tbsp curry powder
  • 2 tsp turmeric powder
  • ½ tsp ground cumin
  • 1tbsp maple syrup
  • 800g cauliflower florets
  • 1 red pepper
  • 500ml Koko Unsweetened No Sugar Milk
  • 200ml vegetable stock
  • 240g drained chickpeas
  • 170g Koko Plain Yogrt!
  • 60g spinach leaves


  1. Heat 1 tbsp oil in a large frying pan.
  2. Slice onion and fry in pan for 3 – 4 minutes, until the onion starts to soften. Grate ginger and chop chill. Add ginger, chilli and garlic to onions and fry for a further 2 minutes.
  3. Chop the stalks off the coriander, finely chop the stalks and add to the pan. Roughly chop the leaves and put to one side.
  4. Add the lemongrass paste, curry powder, turmeric and cumin to the pan and cook for a future 1 minute. Add the maple syrup and turn down to a gentle heat.
  5. Add the cauliflower florets and pepper to the pan and coat in the spice paste. Pour in Koko Unsweetened and vegetable stock. Turn up heat to bring to the boil.
  6. Allow to simmer for 15 minutes, add the chickpeas and cook for a further 5 minutes.
  7. Take the curry off the heat and stir through the yogurt, remaining coriander and spinach leaves.