Cauliflower & Chickpea Curry - 2 Guiding Stars
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The trick to making a good curry is to layer and time the cooking of ingredients to make sure that the final dish perfectly showcases the textures of the vegetables which have been seasoned at just the right moment. This one gets it right.


  • 4 cups cauliflower florets
  • 1 cup diced yellow potato
  • 1 cup low-sodium vegetable broth, divided
  • 1 cup thinly sliced red onion
  • 3 garlic cloves, thinly sliced
  • 2 Tbsp. curry powder
  • 3 cups thinly sliced cabbage
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 cup green beans
  • ¾ cup lite unsweetened coconut milk
  • Pepper to taste


  1. Add cauliflower and potatoes to a large pot and cover with water. Bring to a boil and cook for 3 minutes. Drain and set aside.
  2. In large, heavy-bottomed pan, heat ½ cup broth over medium-high heat. Add onion and garlic, and cook until onion is translucent (4-5 minutes). Mix in curry powder until fragrant (30 seconds).
  3. Add cabbage and cook, stirring occasionally, until wilted, adding water if needed to prevent pan from going dry (4-5 minutes).
  4. Add chickpeas, green beans, cauliflower, and potatoes. Pour in remaining ½ cup broth and coconut milk. When liquid comes to a simmer, reduce heat and simmer, stirring occasionally, until potatoes are tender (10-15 minutes). Season to taste with pepper and serve.
Nutritional analysis per serving: Calories 125; Total Fat 3.5g (4% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 175mg (7% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 6.5g (25% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 10% DV; Molybdenum 80% DV; Vitamin C 70% DV; Manganese 35% DV.
Recipe by Guiding Stars at
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