Thai Cauliflower and Chickpea Red Curry (V)
Prep 15 mins
Cook 25 mins
Ready-in 40 mins


2 tbsp oil (coconut oil if you have)
½ white onion, finely chopped
2 cloves garlic, finely chopped
60 g red curry paste
1 tsp ground turmeric
1 lemongrass stalk, halved
1 tin coconut milk
1 tsp soy sauce
150 g cauliflower
1 tin cooked chickpeas, drained and rinsed
For Garnish:
Spring Onion
Fresh Coriander


  1. Heat a large pot over medium heat.
  2. Add the coconut oil, onion, garlic, ginger and cook for 4-5 minutes
  3. Add the curry paste, turmeric and lemongrass and cook for a further 2 minutes.
  4. Add the coconut milk, Rugani 100% Ginger infused Carrot Juice and soy sauce, and stir through.
  5. Add the cauliflower and chickpeas and stir through.
  6. Cook until the cauliflower is just soft.
  7. Serve with white jasmine rice and top with fresh coriander, lime juice, spring onion, sprouts, and basil.

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