Tangy Chickpea Cauliflower Curry


This curry has a great tangy, fresh flavor! You can sub out different greens, use what you have on hand like I did! If you don't have ghee in your cabinet you can use coconut oil or butter. And if in fact you don't have ghee in your cabinet you should get some or make some! It has the most wonderful caramelized rich flavor.

Makes 4-6 servings

Time 30 minutes


  • 1 Tablespoon ghee
  • 1 small onion, diced
  • 1 inch of fresh ginger, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon of each: coriander, mustard, fennel, cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup tomato sauce
  • 1 can full fat coconut milk
  • 2 cups cooked chickpeas
  • 1/2 head cauliflower, 2 cups florets
  • 1/2 bunch kale, 2 cups chopped
  • 1/4 head green cabbage, 2 cups chopped
  • 1 lime, juiced
  • Salt, to taste
  • Cilantro, chopped, for garnish

In a large pan heat ghee until melted. Add in the onion and saute until translucent. Add the garlic and ginger, and all other spices to the pan and saute for about 30 seconds. Pour the tomato sauce in and simmer with the spices for another minute. Add remaining ingredients and bring to a boil, reduce heat to a simmer and cook for 15-20 minutes. Remove from heat and stir in lime juice and salt to taste. Serve with rice, I like to add turmeric to my rice while it cooks for golden rice, and top with chopped cilantro.