Chickpea and Cauliflower Curry

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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2 tablespoons coconut oil
2–4 tablespoons red curry paste
1 teaspoon grated fresh ginger
1 large white onion, diced
4 cloves garlic, minced
3-4 red Bellafina peppers, diced
1-14 ounce can coconut milk
1-15 ounce can chickpeas, drained and rinsed
1-15 ounce can diced tomatoes
1 small head cauliflower, broken into small florets
¼ cup minced fresh cilantro
Salt and pepper, to taste
Rice or naan for serving


Heat the coconut oil and curry paste in a large skillet over medium-high heat until the oil is melted, and the curry paste is fragrant.

Add in the ginger, onion, garlic, and Bellafina peppers. Cook until the veggies are tender and fragrant, about 5 minutes.

Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat and simmer until the cauliflower is tender, and then sauce is thick and bubbly, about 10 minutes.

Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving.

Slightly adapted from a recipe from