Cauliflower and chickpea curry 


1 big or 2 small cauliflower heads

1 cup chickpeas

1/2 cup fresh or frozen green peas (optional)

1 onion

1 tbsp garlic, finely grated

1 tbsp ginger, finely grated

2 green chilli

12 curry leaves (preferably fresh)

1 tsp turmeric

1 tsp cumin

1 tsp chilli powder (or 1/2 tsp chilli flakes)

2 tsp coriander powder

1 tin chopped, organic tomatoes

1 tin coconut milk

salt and black pepper

oil for frying

4-6 tbsp chopped, cilantro (optional)

Recipe is sponsored by Kryddhusid.


If you chose to use dried chickpeas they should be soaked in plenty of water over night. Following day cook the chickpeas in new water for an hour. Dried chickpeas triple in size when cooked, so be aware of that and make sure you cook them in plenty of water. It’s also fine to use chickpeas from a jar or tin.

Break the cauliflower into florets. Peel the onion and chop it. Peel ginger and garlic and grate finely. Deseed the green chilli and slice it. Coarsely chop the curry leaves.

Heat the oil in a large and deep skillet. Add the onion when it has become hot. When it’s turned golden add ginger, garlic, chilli and curry leaves and sauté for a bit longer.

Add the spices; turmeric, chilli powder, coriander powder and cumin and mix well. Season with salt and black pepper. 

Next going in are the tomatoes. Make sure it blends well with the spices and let it simmer for 1-2 minutes before adding the cauliflower florets. Then let it simmer for about 10 minutes. Stir from time to time. 

Then the chickpeas and coconut milk are added to the skillet and let everything simmer for 5-10 more minutes. Finally the green peas are going in and more spices if needed. 

Cilantro lovers add that in just before serving, but the haters can skip it.

Serve with rice and poppadoms.

Recipe is sponsored by Kryddhusid.

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