Cauliflower and Potato Curry with Chickpeas

Cauliflower and Potato Curry with Chickpeas

Healthy and easy cauliflower and potato curry in a rich tomato sauce with chickpeas and spinach. Feel free to switch out spinach for other greens, like kale or Swiss chard. Naturally suitable for anyone following a vegan, vegetarian and gluten-free diet. Serve with your favorite grain for a satisfying meal. Serves 4-6.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 5
Calories 185 kcal
Autor elle


  • 1 tablespoon coconut oil
  • 2 small yellow onions, diced
  • 3 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika (sweet)
  • 1/8 teaspoon cayenne pepper
  • sea salt plus freshly ground pepper, to taste
  • 2 cloves of garlic, minced
  • 2 teaspoons peeled and grated fresh ginger
  • 1 fresh chili pepper, seeded and thinly sliced
  • 3 small firm potatoes, peeled and diced (1,5 cm pieces, ca. 300 g)
  • 1 small head of caulilflower, cut into small florets (ca. 400-450 g florets)
  • 2 x 400 g can organic diced tomatoes
  • 2 cups vegetable broth (500 ml)
  • 1 x 200 g can organic coconut milk
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 100 g spinach hard stems removed and chopped
  • Freshly chopped parsley or cilantro to garnish

To serve:

  • whole grain basmati rice (or quinoa, millet or other grain of choice)


  1. Heat the coconut oil in a large non-stick pot (or wok) over medium heat. Add the onions and cook until soft and translucent, about 6-7 minutes.
  2. Add the cumin, coriander, turmeric, paprika, cayenne, salt and pepper, and cook, stirring often, for 1 minute, until fragrant. Then add the garlic, ginger, and fresh chili. Stir and cook for another minute, until fragrant.
  3. Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.
  4. Cover with a lid and bring to a boil. Lower the heat to a light simmer, then remove the lid and cook, stirring occasionally, until the potatoes are just tender, about 40-45 minutes. If needed, add a little more broth or water to the pot.
  5. TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook.
  6. Add the coconut milk and chickpeas, simmer for 2-3 more minutes, then stir in spinach and cook for 1-2 minutes or until wilted.
  7. Taste the curry for seasoning, adjust as desired, and serve with cooked brown rice or other grain of choice. Garnish with fresh herbs and enjoy!


I choose to go with a deeper tomato flavor for this curry. If you prefer a richer coconut flavor, then reduce the broth by 125 ml and use a full-sized (400 g) can of coconut milk.