Creamy Cauliflower, Kale & Chickpea Curry

Cauliflower, kale & Chickpea Curry, gluten free, dairy free, plant based

I used to always think that creating a delicious curry would be time-consuming and quite a laborious task. However, when I went to see the wonderful Dan Toombs aka “The Curry Man” with my Dad and a friend at a local event here in the Scottish Borders, I realised that it doesn’t have to be a chore.

Since going to see Dan, my Dad has got the curry bug and has been creating wonderful dishes weekly, which I am only too happy to sample because they are delicious.  The freezer has got a constant supply of ‘base sauce’ which Dan Toombs uses for most of his dishes so when Dad wants a curry it only takes him about 30 minutes start to finish to have a tasty meal ready.

Now, for those that know me, know I don’t follow recipes, I hardly follow my own recipes!  While the recipe below is for a curry it’s an easy curry and one you can throw together without any prep beforehand.  I will get round to playing with different spice combinations and seeing what works well but until then I think the sauce and spices below will be my base sauce and I’ll change the vegetables each time I make it.

For something so small, garlic is a powerhouse, largely due to its active ingredient allicin.  Garlic has been used for centuries to fight infections due to the antibacterial and antifungal properties.   Additionally, it can help support the digestive system, boost the immune system and it can help remove toxins from the body.  To get the full benefit of garlic, chop it and allow it to stand for about 10 minutes before using it to allow it’s beneficial components develop.

Serves 3-4


-1 Tbsp. coconut oil

-2 garlic cloves, peeled & crushed

-1 thumb-sized piece of ginger, peeled & finely grated

-1 green chilli, seeds removed & finely chopped

-1 onion, peeled & finely diced

-2 heaped tsp. curry powder

-2 tsp. ground turmeric

-2 kefir lime leaves

-1 x 400g tin coconut milk

-2 heaped Tbsp. smooth cashew butter (or any other smooth nut butter)

-1/2 cup water

-1 small cauliflower (approx.550g), leaves & core removed, florets separated

-2 packed cups kale (shred & remove tough stems before measuring)

-1 x 400g tin chickpeas, drained & rinsed well

-salt & pepper to taste

-3 Tbsp. cashews, optional

-1 small bunch fresh coriander, washed

How To Make

Place a large pan over a medium heat and warm the coconut oil.

Once the oil is hot, add the garlic, ginger and chilli and saute for 2-3 minutes until fragrant.

Next, add the onion and cook for 4-5 minutes until starting to soften, if the onion or spices are beginning to catch add a tablespoon or 2 of water to the pan.

Add the curry powder, turmeric and lime leaves and cook, stirring continuously for 2 minutes being careful not to burn the spices.

Pour in the coconut milk, water and cashew butter and give everything a big stir and bring to a simmer.  Carefully add the cauliflower florets, place a lid on the pan and simmer gently for 6-8 minutes or until the cauliflower is just starting to soften.

Once the cauliflower is starting to soften, add the kale and chickpeas to the pan and give the pan a good mix.  Simmer for a further 4 minutes until the kale is wilted and cooked.

Serve the curry either with brown rice, naan bread, a big green salad or just on its own with a dollop of coconut yoghurt.

Scatter over the cashew nuts (if using) and garnish with the fresh coriander.

This curry can be stored in the refrigerator for up to 4 days in an airtight container.



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