Chick Pea & Cauliflower Curry

Find out how the South African government is working to combat the spread of the corona virus here:


45 ml (3 T) sunflower oil
2 garlic cloves, crushed
1 medium onion, chopped
2 x 410 g can Rhodes Tomato Indian Style
1 x 410 g can Rhodes Chick Peas, drained
500 g cauliflower florets, frozen
salt and white pepper
handful of coriander leaves, whole or chopped
to serve: naan bread or cooked white rice


  1. Heat the oil in a medium saucepan and fry the garlic and the onion until softened.
  2. Add the Rhodes Indian Style Tomato and bring to the boil.
  3. Add the Rhodes Chick Peas and the cauliflower florets.
  4. Bring the sauce back to the heat and then simmer for 10 minutes.
  5. Season to taste.
  6. Sprinkle with the coriander and serve over the rice.
Cooking Tip

If you are using fresh cauliflower, cut it into florets and boil until tender before adding to the sauce.


There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published. Required fields are marked *