Cauliflower and Chickpea Curry

Ingredients (Serves 4)

1 large onion

2 carrot

1 can of chickpeas drained

1 small cauliflower (about 2 cups)

2 cups unpeeled potatoes

3 cup of vegetable stock

1/2 a cup of yellow lentils

1 cup of natural yoghurt

1 1/2 cup of frozen peas

3 tsp coconut oil (or gee if you prefer)

Herbs and spices

3 red chillies finely chopped

2 cloves of garlic minced

1 tsp of fresh ginger finely chopped

2 tsp of turmeric powder

1 tsp of cumin powder

1 tsp of garam masala

1 tsp of cayenne pepper

pinch of sea salt

To serve

chapatti or rice if you prefer

our edible flower petals

This recipe is super quick, packed full of flavour and perfect for all the family.  It was shared with us by Lara Jane Thorpe who takes many of our beautiful photos and is a friend of Polly’s Petals.


Start by mixing all your spices and herbs in a bowl and put to one side.

Then dice and chop all your vegetables.

In a heavy-based pan add you coconut oil to melt on medium heat, we used coconut oil as its lighter than gee and makes for a lighter curry as you would find in the south of India but you can use gee or rapeseed oil if you prefer.

Add your onion, carrots and sauté for 5 minutes or until they start to soften.

Then add the garlic, chilli, ginger and the spice mix to the pan and sauté for 1 minute, this gives the spices a chance to release there all they’re amazing flavours.

Put your cauliflower and potatoes into the pan and stir them into the spices so that they are completely coated.

Now add the vegetable stock and the lentils, once the pot is starting to bubble turn down the heat to a simmer, place the lid on the pot and leave for approximately 20 minutes stirring occasionally.

The lentils will thicken the curry but add more water if needed.

Once the cauliflower and potatoes are cooked put in your frozen peas, natural yoghurt and cook for 1 more minute.

Serve in a bowl sprinkled with our edible petals or salt and petal mixes.