Cauliflower, snow pea, spinach and chickpea curry

Warm, creamy and wonderfully fragrant, this vegetarian curry made with cauliflower, snow peas, spinach and chickpeas is easy to make and packed full of flavour.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Cauliflower, snow pea, spinach and chickpea curry
  • 3 tablespoon vegetable oil
  • 1/2 head of cauliflower, cut into bite-sized florets
  • 1 brown onion, sliced
  • 1 1/2 tablespoon freshly grated ginger
  • 2 clove garlic, minced
  • 1 tablespoon mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 400 millilitre coconut milk
  • 1 1/2 cup vegetable stock
  • 300 gram snow peas, de-stringed
  • 160 gram baby spinach leaves
  • 400 gram can chickpeas, drained and rinsed
  • sea salt and ground white pepper
  • handful coriander leaves, chopped roughly
  • basmati rice, boiled, to serve


Cauliflower, snow pea, spinach and chickpea curry
  • 1
    Heat half of the oil in large saucepan over medium-high heat. Add cauliflower and onion. Cook 8 minutes. Transfer vegetables to bowl. Reduce heat to low.
  • 2
    Add ginger, garlic and spices to saucepan. Cook 2-3 minutes, or until spices are fragrant. Add coconut milk and vegetable stock; stir to combine. Return cauliflower and onions to saucepan.
  • 3
    Increase heat to medium-high; bring curry to boil. Simmer 10 minutes. Add snow peas. Cook 2 minutes. Stir through spinach and chickpeas, until warmed through.
  • 4
    Season curry with salt and pepper. Stir through most of the coriander leaves. Garnish curry with extra coriander.

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