Cauliflower and Chickpea Curry

By: Sammy Jones

This Cauliflower and Chickpea Curry is a comforting and fragrant dish filled with the richness of Indian spices. It’s a vegetarian delight, offering a hearty and flavourful meal.



Ingredients

  • 2 tbsp oil
  • 1 onion, finely chopped
  • 3 tsp minced garlic
  • 2 tsp minced ginger
  • 1 cauliflower, cut into florets
  • 2 tsp curry powder
  • 2 tsp garam masala
  • 1 tin diced tomatoes
  • 1 tin coconut milk
  • 1 tin chickpeas, drained & rinsed
  • Salt & pepper, to taste
  • Cooked rice or naan, to serve

Method

  • In a large pan, heat oil over medium heat. Sauté the onion, garlic and ginger until softened.
  • Add the cauliflower florets and cook for a few mins. Then stir in the spices (curry powder, garam masala), coating the vegetables.
  • Pour in the diced tomatoes and coconut milk. Bring to a simmer.
  • Add the chickpeas, cover the pan, and let it simmer for about 20-25 mins until the cauliflower is tender and the flavours are infused.
  • Season with salt and pepper, garnish with fresh coriander and serve with rice or naan.
  • Tip: For an extra kick of heat, add a pinch of cayenne pepper or chopped fresh chilli.

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Sammy Jones

Sammy Jones

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