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Thai Cauliflower and Chickpea Curry

This hearty vegie packed curry is a great weeknight dinner that the whole family can enjoy.
  • 55 minutes
  • Preparation time25 minutes
  • 2 portions
recipe image Thai Cauliflower and Chickpea Curry


  • 40 g Flora Plant
  • 1 brown onion, finely chopped
  • 20 g fresh coriander, leaves reserved, stems finely chopped
  • 1 clove garlic, crushed
  • 10 g fresh ginger, finely grated

Nutrition Facts

Energy (kcal)578 kcal
Energy (kJ)2415 kJ
Protein (g)12.0 g
Carbohydrate incl. fibre (g)26.8 g
Carbohydrate excl. fibre (g)21.0 g
Sugar (g)9.4 g
Fibre (g)5.8 g
Fat (g)51.6 g
Saturated fat (g)38.6 g
Unsaturated fat (g)6.4 g
Monounsaturated fat (g)4.3 g
Polyunsaturated fat (g)2.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)1073 mg
Salt (g)2.68 g
Vitamin A (IU)6259 IU
Vitamin C (mg)76.2 mg
Calcium (mg)349 mg
Iron (mg)8.89 mg
Potassium (mg)1114 mg


  1. Melt the Flora Plant in a large deep frypan over medium-high heat. Cook the onion, coriander stems, garlic and ginger for 3 minutes or until soft. Add the curry paste and cook, stirring for 1 minute or until fragrant.
  2. Add the coconut milk, soy sauce, sugar, kaffir lime leaves and water. Bring to boil, reduce heat and simmer for 5 minutes to allow flavours to develop.
  3. Add the cauliflower and carrots and cook covered for 15 minutes or until vegetables are tender.
  4. Add the chickpeas and snow peas and simmer for a further 2 minutes.
  5. Serve the curry over rice, scattered with peanuts, coriander leaves and a lime wedge.
*Be sure to check the ingredients of the Thai red curry paste, as some brands may contain fish sauce or shrimp paste.