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Chickpea Cauliflower Curry


This is a quick and easy one-pot recipe that tastes fantastic. In less than an hour, your family can enjoy this hearty Indian/Thai inspired dish!

20 minutes
25 minutes
45 minutes


  • 2 Tbsp coconut oil
  • 1 medium yellow/red onion (finely chopped)
  • 1/3 cup green onions (shallots)
  • 4 cloves of garlic (minced)
  • 2 Tbsp fresh ginger (minced)
  • 1 small spicy pepper (finely chopped)
  • 4 Tbsp red or yellow curry paste
  • 2 cups of light coconut milk (canned)
  • 1 tsp of ground turmeric
  • 1 Tbsp of maple syrup
  • 2 Tbsp of coconut aminos (or soy sauce)
  • 1 cup cauliflower (chopped)
  • 1 bell pepper (chopped)
  • 1 medium zucchini (chopped)
  • 1 1/4 cup canned chickpeas
  • 3 cups of cooked basmati rice


  1. Heat up pan/pot over medium heat. Once hot, add coconut oil, yellow/red onions, garlic, ginger and hot pepper. Sauté for 2-3 minutes, stirring frequently.
  2. Add curry paste and stir. Cook for 2 more minutes, then add coconut milk, turmeric, syrup, coconut aminos and stir.
  3. Once simmering, add cauliflower, bell pepper, zucchini and chick peas. Simmer (don't boil!) for 10-15 minutes, stirring occasionally.
  4. While cooking the curry, prepare your rice in a separate pot following the instructions on the package.
  5. Season the curry as required, and serve over the rice - top with the green onions.

My name is Rick Towns and I am an amateur astronomer and computer programmer from Canada. This is a collection of interesting posts I've gathered over the years.