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Chickpea Cauliflower Curry | Gluten Free | Oil Free

Chickpea Cauliflower Curry

Chickpea Cauliflower Curry

This warm and creamy dish brings a clean feeling of comfort to the soul. This meal is healthy, delicious and will keep you full. As always, it’s gluten free and oil free. This is a quick and easy version. Makes about 4 to 5 servings. Adjust ingredients as needed. Serve with brown rice and a cooling cucumber salad. If you need help cooking chickpeas and brown rice from scratch, I listed those instructions at the bottom.


  • 4 & 1/2 cups of cooked or canned chickpeas
  • 2 & 1/2 cups of Chopped cauliflower
  • 1/2 cup of chopped kale
  • 3 tbsps of curry powder
  • 1/2 tsp of cayenne powder
  • 1 tsp of white onion powder
  • 1 to 2 tbsps of agave syrup
  • 2 cups of coconut milk
  • 1 tsp of oregano
  • Salt and pepper to taste


  • I avoid using canned chickpeas and start from scratch. If you want to know how I do that, see below. If you are using canned chickpeas, warm in a large pot. Mix in curry powder, cayenne, oregano, white onion powder, salt and pepper.
  • Pour in coconut milk and agave. Mix well.
  • Mix in cauliflower and kale. Cover and let simmer for 10 to 15 minutes.
  • Adjust taste as you please. I like spicy, so I added in more cayenne! If you like a bit more sweet, add more agave and so on.
  • Serve with brown rice (see instructions below) and a cucumber salad. Enjoy!

Cooking dry chickpeas:

  • Rinse well! I work with about two cups of dried chickpeas at a time.
  • Soak 2 cups overnight or at least for 5 hours. I’ll start soaking before I go to bed.
  • Drain and rinse again.
  • In a large pot, bring the two cups of soaked chickpeas to a boil with about 8 cups of water. Allow it to boil for about 10 minutes.
  • Reduce heat to low and simmer for about 3 hours partially covered.
  • I usually start this process in the morning so they will be ready for lunch or dinner.
  • This makes enough for me to enjoy throughout the week.

Brown rice:

  • In a small / medium pot bring 1 cup of brown rice to a boil with 2 cups of water
  • Reduce heat to simmer. Cover with a lid and cook for 30 minutes.
  • Fluff using a fork. Turn heat off. Cover with lid once again and allow it to steam for 10 minutes.

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