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  • Catherine Myburgh

Coconut, Turmeric, Cauli & Chickpeas

A wholesome, balanced and nourishing recipe co-starring coconut and turmeric.

This ‘kitchari-styled’ coconut, turmeric, cauli & chickpea recipe was brought to life in a rushed attempt to use up leftover cooked grains (I always recommend keeping cooked rice or quinoa stored in the fridge to serve with quick curries, stir fry’s or nourish bowls).

Like most of my meals, I didn’t exactly plan it, and quite honestly just used whatever I had in the fridge and pantry at the time. But wow let me tell you, this recipe turned out so fragrant and so delicious that I just had to share. Furthermore, it’s packed with protein from the chickpeas, starchy & complex carbs from the rice and cauliflower respectively and healthy fats from the creamy coconut. Additionally, turmeric (bioactive compound: curcumin) is renowned for its antimicrobial, anti-inflammatory and anti-oxidative properties.

So, if you’re in need of a healing, soothing & balanced meal, then I would 100% recommend giving this one a go.

RECIPE | Serves: 3-4 | Cook time: 15-20 minutes


  • 300g cauliflower florets (roughly 3.5 cups)

  • 1x (400mL) tin of coconut milk

  • 1x (400g) tin of chickpeas

  • 0.5 red/white onion (diced)

  • 1 tbsp. fresh ginger (grated)

  • 2 small crushed or finely chopped garlic gloves (can sub 0.5-1 tsp. garlic powder)

  • 1 tbsp. curry powder of choice (I have used a garam masala spice blend)

  • 1 tsp. (heaped) ground turmeric

  • 0.5 tsp. chilli flakes (optional)

  • 0.5 tsp. ground cinnamon

  • 1-2 tsp. olive oil

  • 0.5 the juice of 1 lemon

  • 2 cups of cooked grains (i.e. short-grain brown rice, basmati rice or quinoa)

  • Salt and pepper to taste

To Garnish:

  • Fresh herbs: roughly chopped coriander.

  • Some more healthy fats: avocado and/or toasted sesame seeds.

  • Something sweet: unsweetened dried cranberries.

  • Something spicy: fresh spring onion, fresh chilli or dried chilli flakes


  1. Start off by breaking up the cauliflower into bitesize florets.

  2. Thoroughly rinse and drain the chickpeas.

  3. Finely dice the red onion and add to a pot with a dash of olive oil to lightly caramelise on high heat for 2-3 minutes.

  4. While the onion begins to soften, peel and crush (or finely chop) the garlic cloves before adding them to the pot along with the ready translucent onions. You may need to add a splash of water to deglaze the pot and prevent the onion and garlic from burning.

  5. Add the spices, ginger, another splash of water and stir to combine. Cook all the spices for approximately 2-3 minutes or until fragrant.

  6. Now add the coconut milk, cauliflower and chickpeas and stir to combine.

  7. Bring the mixture to a boil, before reducing to a light simmer. Place a lid on the pot and cook for approximately 15-20 minutes or until the cauliflower is cooked.

  8. Add in the cooked grains and squeeze in the juice of half a lemon. Stir to combine. *Optional: add in some additional greens until lightly wilted i.e. chopped kale or baby spinach.

  9. Ensure everything is well heated through before serving into bowls.

  10. Enjoy as-is, or top with fresh coriander, toasted sesame seeds, avocado, dried cranberries etc.

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