Curried Chickpea Cauliflower with Chia Mango Lassi

Recipe by

"Cauliflower is rich in vitamin C, providing a great opportunity to add some iron-rich food. (Vitamin C will help our body to absorb iron.) For that reason, I added mashed chickpeas to the sauce. Chickpeas and Cauliflower also go really well flavor-wise, so it was a no-brainer.


✔️ 1 cauliflower head

✔️ 7.5 oz chickpeas (half of a can), rinsed

✔️ 2 tbsp olive oil

✔️ 2 tsp curry powder

✔️ 1/2 tsp ground turmeric

✔️ 2/3 cup unsweetened coconut yogurt

Note: for babies, look for no-salt-added can beans.


  1. Cut cauliflower into florets and rinse.
  2. Place cauliflower florets in a steamer basket, set over boiling water, and cover. Steam for 18-20 minutes until cauliflower is very soft.
  3. Meanwhile, heat 2 tbsp of olive oil in a saucepan. Add curry powder and turmeric and mix with a spatula.
  4. Add chickpeas and cook for a couple of minutes.
  5. Turn off heat. Mash chickpeas using a fork.
  6. Add coconut yogurt to mashed chickpeas and mix well.
  7. Combine steamed cauliflower florets and chickpea mixture. Mix well with a spatula.

Mango Chia Lassi


✔️ 1 ripe mango

✔️ 1/2 cup unsweetened coconut yogurt

✔️ 1 tbsp chia seeds


Blend everything in a mixer until smooth."