Cauliflower and Chickpea Curry 

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.