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Chickpea, Broccoli & Cauliflower Masala Curry

A super-healthy vegan curry!


4 people

Ready in

45 mins









  • 50g toasted cashew pieces
  • 230ml water
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 Tropical Sun Cinnamon Stick
  • 3 cloves
  • 2 tbsp Tropical Sun Virgin Coconut Oil
  • 3 medium onions, diced
  • 1 tsp Tropical Sun Minced Garlic Paste
  • 1 tbsp Tropical Sun Ginger Paste
  • 1 tsp salt
  • 1 tsp Tropical Sun Haldi (Turmeric)
  • 1 tsp Tropical Sun Chilli Powder
  • 200g Tropical Sun Chickpeas
  • 200g Tropical Sun Chopped Tomatoes
  • 1 broccoli head, cut into small florets
  • 1 cauliflower head, cut into small florets
  • ½ bunch coriander, finely chopped


  1. In a blender, combine the majority of the cashews with the water on high speed for 30 seconds and then set aside
  2. In a medium saucepan, toast the coriander seeds, cumin seeds, cinnamon stick and cloves on medium heat (no oil) until the seeds start to brown and smell fragrant. Allow to cool before grinding into a powder with a pestle and mortar
  3. In the same pan, heat the coconut oil and sweat the onions with the garlic paste, ginger paste and salt for 2 minutes, or until the onions are translucent
  4. Add in the turmeric, chilli powder, chickpeas and ground spice mix and continue to cook for 2 minutes
  5. Reduce the heat to low and stir in the cashew liquid. Simmer for 2 minutes before adding in the chopped tomatoes and simmering for 15 minutes
  6. Add in the broccoli and cauliflower florets and cook for 4 minutes, or until broccoli and cauliflower are tender
  7. Garnish with coriander and a sprinkling of chopped cashews
  8. Serve and enjoy!

Serve With

  • Tropical Sun Premium Basmati Rice
  • Coconut Red Lentil Daal
  • Raita


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