Cauliflower, Potato & Chickpea Curry

Have you ever woken up in the middle of the night after dreaming about food and said to yourself “I need to make this dish”? Well this is what happened to me, so I went forth and gave it a go. I wasn’t sure how the final product would turn out like as it was a bit of a fusion dish, but I have to say, this dish was a joy to make and was just delicious. I chose to just serve it with a homemade flatbread this time round but rice would go a treat here as well.

Cauliflower, Potato & Chickpea Curry

5 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Indian


Prep time


Cooking time




  • 1 x 400g can of chickpeas

  • 2 brown onions diced

  • 1 medium 1 size cauliflower

  • 3-4 potatoes

  • 2 cups 2 loosely pack spinach

  • 2 Tbsp 2 rogan josh paste

  • 2-3 tomatoes sliced into wedges

  • 1 bay leaf

  • 3 cloves of garlic

  • 2 Tbsp 2 olive oil

  • 1 cup 1 water

  • 1 cup 1 of thick coconut milk

  • Coriander for garnish


  • Cut the potatoes into cubes & then boil the potatoes with the chickpeas & cauliflower for 10 minutes.
  • On a medium heat add the garlic, bay leaf & onions to a large pot and stir for 2 minutes.
  • Add the paste and stir through for 1 minute
  • Add the potatoes, cauliflower & chickpeas, stir and cook for 2-3 minutes.
  • Add the tomatoes, stir & cook until the tomato juice bubbling with everything and the add the water and bring it to boil.
  • Add 1 cup of spinach stir through until wilted and the add the coconut milk.
  • Bring it to the boil the reduce the heat and simmer 30 minutes or until the sauce is nicely reduced.
  • Add the last cup of spinach, stir through and take off the heat. Serve it up and enjoy!

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One Comment

  1. I love how easy this was to follow.


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