Chickpea Cauliflower and Coconut Curry

Hello Everyone, thanks for stopping by my blog.

Today I have a delicious vegetable curry perfect for all the family. I’ve added a little brown sugar for sweetness, even though it isn’t traditional in a curry it really adds to the flavour. I’ve used dried chickpea’s which have been soaked overnight to aid in better digestion and also help with reducing the cooking time. Although the chickpeas were cooked for just over 25 minutes, they still had a bite to them but delicious nonetheless.

Recipe: Chickpea cauliflower and coconut curry (serves 2-3)


1 tsp oil

3 slices of red onion, diced

150g dried chickpeas, soaked overnight

1/3 turmeric

Pinch of salt

½ tsp cumin

1/3 coriander

400ml coconut milk

1 tsp tomato puree

100g cauliflower, chopped

100g broccoli, chopped

1 leaf kale, shredded

½ tsp brown sugar

20g cashew nuts, toasted

1/2 tsp sesame seeds

Serve with rice or flatbread


  • Prepare all of the ingredients above first. Remember to soak the chickpeas overnight so that they are easier to cook and be absorbed in the stomach. Cut a few slices of onion and then dice, wash and chop the vegetables and then lightly toast the cashew nuts and set aside.
  • Heat the oil in a pan and once hot, add the onion cooking for a few minutes. Drain the chickpeas and add to the pan, season the chickpeas with cumin, salt, turmeric and coriander.
  • Stir in the coconut milk and tomato puree then cover with a lid on a medium simmer for 15 minutes.
  • Next stir in the broccoli, cauliflower, kale and sugar, leave on a gentle simmer for 7-10 minutes depending on how soft you want the vegetables to be.
  • Once everything is fully done, sprinkle on the toasted cashew nuts and sesame seeds, then serve and enjoy.

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Seasoned Flatbread

Hello Everyone, I hope your day has been well.

A quick post today featuring chickpea flour which is a fantastic source of protein, flatbread is also the perfect accompaniment for curries, sauces and anything else you can dip them into. Enjoy this lightly seasoned recipe which elevates your average flatbread.

Recipe: Seasoned flatbread (makes 3)


50g plain flour

50g chickpea flour

Pinch of salt

Pinch of garlic powder

Pinch of paprika

1/2 tsp dried herbs

50ml warm water

1/2 tsp oil


  • Place the flours, salt, garlic, paprika and herbs in a bowl and combine.
  • Make a well in the middle and slowly pour the water in mixing with your fingers until it forms a dough. Knead the dough for 5 minutes, it may be slightly stiff because of the chickpea flour.
  • Leave to rest in a bowl covered for at least 30 minutes.
  • Heat a little oil in a pan and divide the dough into 3 equal pieces.
  • Roll out each piece into a circle and cook for 2-3 minutes on each side until it puffs up slightly, repeat until they are all done and wrap in a tea towel to stay warm.

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Roasted Cauliflower in Homemade Flatbread

Hello everyone, I hope your day has been well.

Sometimes the food is too good you don’t even get the chance to take a good picture, I recreated this delicious roasted cauliflower wrap with a side of fries after work thinking it would be something quick to make. It did take a while however the end result was worth it. Everything was homemade and full of so much flavour. Cumin complements cauliflower so well and with the crunchy, diced onion and cucumber wrapped up in a flatbread, you can’t really go wrong. I decided to keep the sweet potato fries simple and sprinkled them with some salt and pepper. I decided to keep the skin on for added fibre but you could always roast the sweet potatoes for a healthier alternative.

Recipe: Roasted cauliflower stuffed in a homemade flatbread with fries (serves 1)

1 sweet potato, cut into sticks Oil for frying
Cauliflower, cut into florets Spray olive oil 1/3 tsp of garlic powder, turmeric, chilli flakes, salt and cumin
Cucumber, chopped small
Onion, diced


  • Prepare the sweet potato and set aside in a bowl of water.
  • Wash and chop the cauliflower and place on an oven tray. Spray a few times with the oil then evenly sprinkle with the spices and roast in the oven for 25 minutes.
  • Whilst the cauliflower is in the oven, prepare the onion and cucumber and set aside.
  • Heat some oil a a deep and once hot, fry the potato until fully cooked and leave in the oven to stay warm.

Ingredients for the flatbread
40g plain flour
10g chickpea flour
Pinch of salt
1/4 tsp dried herbs
20-25g warm water


  • Add the dry ingredients to a bowl and mix, then pour in the water and use your fingers to form a dough. Knead for a few minutes then leave to rest for 10 minutes.
  • Rub a little oil in a frying pan using kitchen paper.
  • Put the pan on a medium heat, roll out the flatbread and put in the frying pan once hot. Cook for 2 minutes on each side then take out and wrap in a kitchen towel.

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Original Spicy Cauliflower recipe here.