Prep Time: 10 minutes
Cook Time: 20 minutes


2 tbsp coconut oil
2–4 tbps red curry paste (depending on how much curry flavor you want)
1 tsp grated fresh ginger (the fresh makes a huge difference!)
1 large white onion, diced
4 cloves garlic, minced
1 large red bell pepper, diced
1-14 ounce can coconut milk (you can 14 oz of coconut milk from a carton; it will be less thick, but also less fat)
1-15 oz, can chickpeas, drained and rinsed
1-15 oz. can diced tomatoes
1 small head cauliflower, broken into small florets
¼ cup minced fresh cilantro
Salt and pepper, to taste
Rice for serving


1. Heat the coconut oil and curry paste in a large skillet over medium-high heat until the oil is melted and the curry paste is fragrant.
2. Add the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
3. Add the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat and simmer until the cauliflower is tender, and then sauce is thick and bubbly, about 10 minutes.
4. Stir in the cilantro and season with salt and pepper. Serve over cooked rice.

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