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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 Original
  • 1 brown onion, finely chopped
  • 20 g fresh coriander, leaves reserved, stems finely chopped
  • 1 clove garlic, crushed
  • 10 g fresh ginger, finely grated
  • 2 tbs Thai red curry paste *
  • 400 ml can coconut milk
  • 1 tbs soy sauce
  • 1 tsp brown sugar
  • 2 fresh kaffir lime leaves, scrunched
  • 1/2 cup (125 ml) water
  • 400 g cauliflower, cut into florets
  • 1 carrot, thinly sliced
  • 400 g can chickpeas
  • 100 g snow peas, trimmed
  • 2 tbs peanuts, coarsely chopped
  • steamed rice and lime wedges, to serve

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt the Flora Original 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.