• Serves 4
  • Meal | 3 Vegan
  • Takes 5 mins prep (20 mins cooking)

Delicious dinner option full of flavour!

Weight loss / Shred / Maintain


  • 1 can of chickpeas (425g)
  • 1/4 cup lite coconut milk
  • 1 onion
  • 1 tbl fresh coriander
  • 4 tomatoes
  • 1 knob garlic
  • 1/2 tsp fresh ginger
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 cauliflower


Drain and rinse chickpeas in a colander until the water runs clear.

Chop onion. Roughly chop ginger. Mince garlic. Chop tomatoes up small.

Place onion, ginger, garlic and tomatoes into a food processor and process until smooth. In a non-stick pan add 1 tbl water along with turmeric, cumin, garam masala and fry off for a few minutes then add in tomato mixture and mix well and simmer for around 20 minutes.

Then add in chickpeas, coconut milk and coriander leaves and heat through for 5 minutes.

In a food process add in cauliflower florets and process until it becomes rice like, add cauliflower into a pan along with 1 tbl spoon of water, heat cauliflower rice until it has warmed through. Place 1-2 cups of cauliflower into a bowl then top with curry.

NB. Feel free to add in some chilli powder to increase spice of the dish.

Download PDF here Chickpea-Curry