Cauliflower and Chickpea Curry Recipe

This Cauliflower and Chickpea Curry is an genuine Indian homestyle curry that’s a type of uncommon gems that’s made with spices which can be bought at native supermarkets. It’s made out of scratch, loaded with basic Indian spicy flavours, and it’s tremendous wholesome too.

Use this recipe for curry sauce as a base and toss in no matter veggies and proteins you need!

Cauliflower Chickpea Curry

I do know most individuals do Meat Free Monday. It has a pleasant ring to it, doesn’t it? However in my world, meat free meals are in the direction of the tip of the week after I’ve depleted my provide of contemporary meat from weekend grocery buying.

So for RecipeTin Eats, it’s Meat Free Wednesday, not Monday.

Let me attempt saying that, see if it has the identical ring to it.

Meat Free Wednesday is right here!!!

Hmmm. Nope. Doesn’t sound fairly the identical, does it?

Oh properly! Let’s blow proper previous that to at the moment’s meat-free providing: This Cauliflower and Chickpea Curry. 🙂

I completely adore Indian meals. I don’t eat Indian out as usually as I need as a result of Indian restaurant meals in Australia – and I believe in lots of Western nations – is notoriously excessive in fats. Scrumptious, however not that good for you. 😞 Not less than, not the favored curries – Korma, Rogan Josh and many others.

As for making it at house, most Indian curries require a visit to an Indian grocery retailer to trace down more durable to search out spices, like black mustard seeds, fenugreek leaves.

Nevertheless, this Cauliflower and Chickpea Curry, together with my Butter Chicken, are two uncommon exceptions. I can make this gorgeous a lot anytime I need as a result of I all the time have the spices in my pantry, a can of some type of beans plus some form of veggie appropriate for throwing in.

It’s a standby curry!!! I adore it!

After I shared my Vegetarian Mexican Lasagna a few weeks in the past, I undertook to publish a meat free meal each fortnight for the remainder of 2016. With regards to meat-free, I believe many carnivores similar to myself could be skeptical, frightened that the meal received’t be satisfying sufficient, will lack flavour and oomph.

I don’t assume anybody may ever assume that about this Chickpea Cauliflower Curry. What do you assume? 😉

Cauliflower and Chickpea Curry Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 344 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp vegetable oil
• 1 tbsp ginger finely grated
• 3 large garlic cloves minced.
• 1 large onion chopped (brown, white, yellow)
• 3 tsp coriander powder
• 1/4 tsp tumeric powder
• 1 tsp cumin powder
• 2 tsp paprika
• 1 1/2 cups chicken stock
• 800 g / 28 oz can crushed tomato
• 300 g / 4 cups packed cauliflower small florets (1 small / 1/2 large cauliflower)
• 400 g / 14 oz can chickpeas drained
• Salt
• 1 tsp sugar – optional Note 1
• 3/4 cup frozen peas 75g
• 3 tsp garam masala powder Note 2
• 1/4 cup coriander / cilantro leaves chopped
• Yoghurt to serve (highly recommended)

Instructions

1. Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 – 8 minutes or until golden and caramelised.
2. Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
3. Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
4. Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
5. Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
6. Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

Notes

1. Traditionally, Indian curries are made with fresh tomatoes that are cooked down. I use canned for convenience and also because it makes a nice sauce. But some canned tomato can be a bit sour – the better quality, the sweeter they are (naturally sweet). If you think your curry is a bit sour, it’s probably from the tomato so just add a touch of sugar.
2. Garam Masala is an Indian spice mix that is widely available nowadays. In Sydney, it is sold in supermarkets (Woolies, Coles, Harris Farms) in the spice section and costs the same as other herbs and spices.
2. The curry might look watery on the surface even after simmering for 10 minutes, but just give it a good stir because the thick part of the sauce will have settled on the bottom of the skillet.
3. The thickness of crushed canned tomato really varies from brand to brand. If you are using a brand where the tomato is almost pureed so it is more like tomato passata, then your sauce may thicken really quickly. If this happens, just cook with the lid on.
4. This is adapted from a recipe I got from a cookbook I borrowed from the local library! I am not 100% sure which one it was, but I think it was “50 Great Curries of India” by Camellia Panjabi.
5. Nutrition per serving, curry only (excludes rice and yoghurt).