Start typing to see products you are looking for.
  • MENU

Shopping cart




Coconut Cauliflower Curry

Serves: 4 people
Baking Pan:
Enamel Round Pie Dish


  • 2 tbsp olive oil
  • 1 sprig spring onion, chopped finely
  • 2 cloves garlic, minced
  • 2 cans (800ml) full-fat coconut cream
  • ½ can (200ml) diced tomatoes
  • juice of 2 limes
  • 1 head cauliflower, cut into florets
  • 2 tbsp curry powder
  • 1 tsp salt
  • 1 can (420g) chickpeas
  • 60g spinach, chopped finely
  • 1 small handful coriander

Step 1

In a saucepan, fry spring onion and garlic in olive oil on medium heat until they begin to brown.

Step 2

Add coconut cream, tinned tomatoes, lime juice, cauliflower, curry powder and salt. Mix well and allow to simmer on medium heat for 20-25 minutes.

Step 3

Add chickpeas and continue to simmer on medium heat for a further 5 minutes.

Step 4

Add spinach and coriander, simmer for a further 1 minute before removing from the heat.

Step 5

Serve as desired. I recommend serving with rice, coconut yoghurt, lime, fresh spring onions and coriander.

Recipe created by @amandaducks

We are currently experiencing a lot of demand and unfortunately our deliveries are taking longer than usual.

Join our mailing list and receive recipes, news & exclusive offers.

Shipping currently available for orders within Australia only.

Your email address will be used in accordance with our Privacy Policy

Scroll To Top