Yields 6 servings


2 tablespoons canola oil
2 medium onions
2 cloves garlic
1 teaspoon grated fresh ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 cauliflower, cut into florets
28 ounce can crushed tomatoes
1 cup frozen peas
15 ounce can chickpeas
½ cup light coconut milk
1 tsp salt


Heat oil in a large saucepan and saute onion, garlic, and ginger until soft. Add spices and saute one more minute. Add the cauliflower and fold to combine.

Add tomatoes and bring mixture to a boil, reduce heat, and simmer until cauliflower is just tender.

Add peas, chickpeas, coconut milk, and season with salt. Heat through and serve with rice.


To add some extra flavor, squeeze fresh lime juice over the top before eating.

Can also be served with roti or naan bread.




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