Yellow Chickpea Curry

Serves 4
Time 25 minutes


2 tbsp extra virgin olive oil

1 brown onion, finely chopped

3 garlic cloves, minced

1 2cm piece ginger, grated

500ml coconut milk

2 tbsp yellow curry paste

½ head cauliflower, chopped into florets

½ cup frozen peas

½ cup dry red lentils

375ml vegetable stock

1 can chickpeas, drained and rinsed

1 tbsp peanut butter

Juice of 1 lemon


To serve:

Greek yoghurt

Steamed brown rice


Fresh coriander, chopped


In a large sauté pan over medium heat, add the olive oil, onion, garlic and ginger. Sweat off for 2 minutes then add the coconut milk, curry paste, cauliflower, frozen peas and lentils. Stir to to combine and bring the heat up to a gentle simmer.

Add the stock, chickpeas and peanut butter and stir everything together. Reduce heat to low and cook for 20 minutes until the lentils are cooked and the cauliflower is soft.

Once cooked, stir through the lemon juice and turn off the heat. Serve with steamed rice and garnish with cashews, coriander and yoghurt.