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Coconut almond butter, cauliflower, chickpea and turmeric curry. Vegan, GF recipe

Coconut almond butter, cauliflower, chickpea and turmeric curry. Vegan, GF recipe

Try this brilliant vegan curry that definitely will make you happy. Its healthy and delicious. Of course its inspired by fantastic Indian cooking and even Ayurveda recipes, but also has a little twist. The CocoMaNuts almond butter makes the curry thick, creamy and rich in flavour. The mix of spices consisting of turmeric, coriander seeds, fennel seeds and cumin seeds is a staple in Kitchari which is an Ayurvedic healing meal. Spices make this dish particularly nourishing and easy to digest.


2 Serves        Prep time: 10 minutes      Cooking time: 20 min



2 cups chopped cauliflower

1 kumara, peeled, cubed

1 can chickpeas, drained

1 teaspoon whole cumin seeds (or 1/2 teaspoon cumin powder)

1 teaspoon whole coriander seeds (or 1/2 teaspoon coriander seed powder)

1 teaspoon whole fennel seeds (or 1/2 teaspoon fennel seed powder)

2 teaspoons turmeric powder

2 teaspoons coconut sugar

1 Tbsp tomato paste

1/2 cup CocoMaNuts smooth almond butter

2 cups water


black pepper


For curry paste:

1 brown onion, peeled, chopped

4 garlic cloves, peeled, chopped

1 thumb ginger, peeled, chopped

1/2 fresh chilli, seeded, chopped (optional)

2 Tbsp coconut oil or vegetable oil


To serve:

about two cups steamed mixed rice

fresh coriander leaves



To make curry paste, combine onion, garlic, ginger and chilli in a small food processor and mix until coarse paste.

Combine all the whole spices except turmeric on a dry skillet and toast for about two minutes or until fragrant shaking from time to time. The spices are best done before grinding, just keep an eye out so they don't burn. Chill the spices then grind in a mortar or small food processor.

Preheat a Dutch oven or sauté pan on a medium heat, add curry paste and cook until fragrant. Add the tomato paste and cook for another minute. Add ground spices (except turmeric), cook for one more minute. Add chopped cauliflower, cubed kumara and two cups of water. Reduce the heat to low, put a lid on, simmer until vegetables are soft, for about 20 minutes.

When the vegetables are done, add the almond butter and turmeric, mix well. Add more water if needed. Season the curry with salt, pepper and brown sugar.

Serve the curry with warm mixed rice and fresh coriander leaves. Enjoy!

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