Cauliflower and Chickpea Curry: The Weeknight Dinner We Keep Coming Back To
Some "healthy" recipes get made once out of good intentions and never again. This one keeps coming back into rotation because it's actually easy and actually good, not just good for you.
What you need
- 1 head of cauliflower, broken into florets
- 1 tin of chickpeas, drained
- 2-3 tbsp curry paste (whatever's in the cupboard)
- 1 tin of coconut milk
- 1 onion, chopped
- A splash of oil
How it comes together
Soften the onion in a splash of oil, stir through the curry paste for a minute until it smells fragrant, then add the cauliflower, chickpeas and coconut milk. Simmer for 15-20 minutes until the cauliflower is tender. That's genuinely most of it.
Why it's worth keeping on rotation
It's mostly hands-off simmering time, it freezes well for a night when cooking isn't happening at all, and the coconut milk makes it feel properly indulgent rather than like a diet compromise.
Ways to switch it up
Swap the cauliflower for sweet potato, add spinach at the end for extra veg, or serve over rice or on its own depending on how hungry the room is.
Curious what a simple, structured morning could do for you? There's a free 1-minute assessment that builds a personalised starting point.
Take the Free 1-Minute Assessment →