Video and recipe created by Stacie Zollars (@sugarfacebakes)



  • 2 tbsp olive oil
  • 1 large onion diced
  • 5 cloves garlic minced, or 4 small cloves minced
  • 3 tbsp yellow curry powder
  • 2 tsp turmeric
  • 1 tbsp fresh ginger grated
  • 2 15-ounce can full fat coconut milk Find in the International section of grocery store
  • 1 14-ounce can diced tomatoes drained
  • 1 tsp salt and pepper more to taste
  • 1 head cauliflower chopped
  • 1 large red pepper sliced
  • 1 15-ounce can chickpeas
  • Cilantro chopped
  • Basil chopped
  • Cashews optional
  • Lemongrass or lemon juice optional
  • Red pepper flakes optional


In a large pot/ skillet over medium high heat, add oil. Saute onions until browned, about 2 minutes. Add garlic and saute another 45 seconds.

Reduce heat to medium, add curry powder, turmeric, and ginger. Let that heat for about 15 seconds then add coconut milk, tomatoes, salt and pepper. Bring to a simmer then reduce to medium low heat.

Add cauliflower, red pepper, lemon grass and cashews if using. Cover and cook for 15 minutes.

Add chickpeas, cilantro, basil, and red peppers if using. Cover and cook for another 3-5 minutes.

Enjoy with basmati or jasmine rice! Store leftovers in an airtight container, good for 4-5 days. Good frozen for 1-2 months.


Process the cauliflower scraps and then add one medium baked sweet potato or russet potato.

Process with 1 egg, cheese, everything bagel seasoning, and 1/4 cup almond flour.

Shape into tot shapes and bake 400F for 10 minutes, flip and bake another 15 minutes.

Sprinkle with sea salt. Enjoy!


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