Chickpea, Potato, Cauliflower Curry


All of my recipes come when I have a few ingredients that I need to use before they go bad. I had some week old potatoes, cans of chickpeas, and some frozen cauliflower. So I decided to make this recipe. Please note that I didn’t measure anything for this recipe. Use as much or as little of each ingredient as you like. I made a huge pot of this chickpea potato curry so I wouldn’t have to cook for the week. So if you are having a dinner party or like to meal prep, this is a recipe you surely will love! Here are the ingredients that you need:Ingredients Chickpea, Potato, Cauliflower Curry:

  • 4 cans of chickpeas
  • 2 cans crushed tomatoes
  • 4-6 red potatoes
  • Frozen cauliflower
  • 2 cans diced tomatoes
  • Peanut butter to taste
  • Kale
  • Curry powder
  • Ginger powder
  • Garlic powder
  • Crushed red peppers
  • Olive oil

Ingredients Yellow Rice:

  • White Jasmine rice
  • Salt to taste
  • Pepper to taste
  • Frozen peas
  • Tumeric


  1. Rinse and cube potatoes.
  2. In a large pot, add olive oil and the potatoes. Turn the fire on low and cook until the potatoes are a little soft.
  3. Once potatoes are a little soft add the onion and peppers. Sauté until soft.
  4. Then add the cauliflower and cans of crushed tomatoes. Simmer for a little while.
  5. Then slowly add the kale. Once some of it starts to wilt and condense you can add more.
  6. Add the canned tomatoes, cilantro, and spices.
  7. Add the peanut butter and then stir until well combined.
  8. While cooking the curry you can make the yellow rice in a rice cooker. (I used my Aroma rice cooker/slow cooker to cook this while making the curry.)
  9. Add the rice and water and cook on the white rice setting
  10. When 10 minutes are left for cooking the rice, add the streamer basket and steam the peas.
  11. Once the rice and the peas are finished add salt, pepper, and tumeric and stir.
  12. Serve hot.

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