Cauliflower, chickpea and spinach white curry.

My boyfriend’s sister is down from university this week, we used to do this thing every Friday where we would get together and have a big vegan feast. It would usually consist of a big pot of something and lots of side dishes, so in honour of the fun times we used to have with vegan food Fridays, I decided to revive it, last night we had this tasty feast! This curry is deliciously rich, creamy and nutty. The cauliflower and the chickpeas absorb all the yummy flavor of the coconut and the pistachio, the ground nuts also lend a nice texture to the dish, also in my opinion cauliflower is a much under loved vegetable, so give it some love and make this scrumptious curry!

Also just a quick thing, if you have made any of my recipes please feel free to post photos on my facebook page here as I love knowin that people have tried my recipes and what they think of them.


1 tbsp vegetable oil (can sub with coconut)
3 shallots, finely chopped
1 stalk lemongrass, bashed with a rolling-pin and tough outer leaves peeled of and minced
2 green chilies, deseeded and finely chopped
1 1/2 inch piece ginger, minced
2 cloves garlic, minced
1 green bell peper, cored and sliced then sliced
1/2 tsp fennel seeds, finely ground
1/2 tsp ground cumin seeds
1 tsp coriander seeds, finely ground
3-4 black peppercorns, ground
1 tin coconut milk
1-1 1/2 cups vegetable stock
4 kaffir lime leaves
1 small head cauliflower, chopped into florets
1 tin chickpeas, drained
1/3 cup ground almonds
1/3 cup ground pistachios
1/3 cup desiccated coconut
3 big hand fulls baby leaf spinach
extra salt, pepper if needed
freshly squeezed lime juice

Saute the shallots, ginger, lemongrass and green chilies in the oil until the shallots are softened, add the garlic and saute for a minute more, or until fragrant. Add the sliced green bell pepper and the fennel seeds, cumin seed, coriander seeds and ground black pepper corns, toss everything around for a few minutes until the spices are fragrant. Add the coconut milk, vegetable stock, cauliflower and kaffir lime leaves, bring to the boil, then reduce to a simmer and add the chickpeas, almonds, pistachios and coconut. Cook for about 20 minutes until the cauliflower is nice and tender, add the spinach leaves, stir through and cook until wilted, squeeze over fresh lime and serve.

10 thoughts on “Cauliflower, chickpea and spinach white curry.

  1. A Friday vegan feast sounds fabulous! As you know, I am mighty impressed with this curry.
    I too, adore cauliflower.
    Have a fantastic weekend. 🙂

  2. We actually grew some lemongrass and aside from being a bit on the small and pathetic side, it ended up being used :). Love the look of this recipe and am feeling like a bit of a curry feast. We used to have curry feasts all of the time when we lived with my daughters. I would make naan, a veggie curry and bombay potatoes (Steve’s only stipulation 😉 ) and often “other” side dishes. It usually made an enormous amount of food and we had leftovers for days. Might have to revisit old times soon and as Brunhilda is now on “go” thanks to our recent spates of cold weather, I can have pots of all kinds simmering and 4 ovens to cook whatever I like. Cheers for the idea 🙂

  3. I just did a post and I would love if you could help me out.
    I made a vegetarian pumpkin gnocchi but it also links in with my fundraiser – I am running a 10K on May 19 and raising funds for the UN’s World Food Programme – I just think it’s crazy people are dying from starvation and malnutrition… I’d really love it if you could spread the word a little bit goes a long way!!
    Thanks SO much in advance!!

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