Spicy cauliflower and chickpeas curry

Super easy and quick spicy cauliflower and chick peas curry you can whip up in about 20 minutes. Serves four people.

25 minutes 4 people Main course
Spicy cauliflower and chickpeas curry


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  • 2 cups of white rice
  • 1 small/medium-sized cauliflower head
  • 1 can of chickpeas (250 gram)
  • 100 ml of coconut milk
  • Spicy yellow curry paste, to taste.
  • 1 lemon
  • 1/2 medium-sized celeriac
  • 250 ml chicken stock (store-bought or make your own)
  • vegetable or sunflower oil for baking
Spicy cauliflower and chickpeas curry ingredients
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Kitchen equipment

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  • Chef's knife + cutting board
  • Citrus grater
  • Pairing knife
  • Can opener
  • Medium-sized pan
  • Large skillet


25 minutes 4 people Main course

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Preparing the dish -- 10 minutes

CLEAN and dice 1/2 of medium-sized celeriac. DRAIN liquid from the can of chickpeas and prepare 250 ml of chicken stock.

RINSE and cut the head of cauliflower into bite-sized chunks. MEANWHILE, fill the medium-sized pan with water and let come to a boil. COOK rice according to package instructions.

Spicy cauliflower and chickpeas curry
Spicy cauliflower and chickpeas curry

Cooking the spicy cauliflower and chickpeas curry -- 15 minutes

PLACE the large skillet on medium-high heat and add in vegetable or sunflower oil and when that's hot add in the diced celeriac. Sauté for 4-5 minutes, then add in 250 ml of chicken stock. 

WHEN the stock has evaporated almost completely, add in the heads of cauliflower and coconut milk. GRATE over lemon zest (peel of the lemon) and squeeze in the juice of 1/2 a lemon.

STIR in curry paste to your liking - we used about 2,5 tablespoons - and lastly, mix in the chickpeas. COOK some more until everything is hot and serve with plain white rice, enjoy!

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