• 2 tsp coconut oil
  • 1 medium yellow onion, diced small
  • 1 tbsp red curry paste
  • 1 cup unsweetened coconut milk
  • 1 potato, peeled and cut into 1-inch pieces
  • 1 small cauliflower, cut into florets
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • sea salt and black pepper to taste
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/2 green chili minced
  • 2 cloves garlic minced
  • 1/2 inch ginger piece minced
  • fresh cilantro, for serving


  1. In a medium pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes.
  2. Add curry paste and stir until fragrant, about 1 minute. Add red chili powder, tumeric, green chili, and garlic
  3. Stir in coconut milk and 1 cup water and bring to a boil.
  4. Add potato and cauliflower and season with salt, pepper and ginger.
  5. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
  6. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes.
  7. Serve curry over rice with cilantro.

Cook Time and Prep Time: 30 min

Serves: 4

recipe courtesy of with adjustments made by me!