Cauliflower Chickpea Curry Recipe -

Cauliflower in a curry sauce with rice and coriander

Cauliflower Chickpea Curry Recipe

Vegan-friendly and packed with flavour, this cauliflower and chickpea curry is a must-try. With tender cauliflower and chickpeas in a mouth-watering sauce, this curry takes very little effort and is ready in an hour.

Course Dinner

Cuisine Fusion, Indian

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 648kcal

Author Michelle Alston

Ingredients

1 medium onion (160g) chopped finely
1 tablespoon olive oil
3 cloves of garlic finely minced or put through a garlic press
1 thumb-size piece of ginger (36g) peeled and finely grated
10 green cardamom pods optional
1 medium head of cauliflower (460g) leaves and stalk removed then cut into medium size florets
1 medium green bell pepper (160g) pith and seeds removed then roughly chopped
½ heaped tsp dried red chilli flakes
2 heaped tsp ground cumin
1½ teaspoon ground coriander
1 teaspoon ground turmeric
2 heaped tsp garam masala
½ teaspoon ground sea salt + a pinch when you add the onions to the pan
¼ teaspoon freshly ground black pepper
1 15.5oz can of cooked chickpeas (1 x 400g can) rinsed and drained
1 14 oz can of chopped tomatoes (1 x 400g can)
1 13.66 fl oz can of full fat coconut milk /(1 x 400ml can)
A small handful of fresh cilantro/coriander, leaves removed and chopped plus more for serving

Instructions

Heat the oil in a large saute pan over medium heat. Use a pan with a tight-fitting lid. Add the onion along with a pinch of salt and cardamom pods and cook for about 10 minutes. Until the onion is translucent and a little springy and the pods have popped open.
Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavour.
Now add the chopped green pepper, and stir well. If your pan starts to dry out a bit then add a splash of water to it.
Next, pour in the chopped tomatoes plus about 50 ml of water added to the empty can to catch any bits of tomatoes stuck in the can and add that to the pan. Stir well, then add the cauliflower and the chickpeas.
Season with salt and pepper now.
Cover the pan, reduce the heat then simmer for about 10 - 15 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.
After 10-15 minutes, pour in the coconut milk slowly and stir well. Reduce the heat to low to medium then simmer uncovered over low to medium heat for 15-20 minutes, stirring often. The sauce should be reduced and thickened and the cauliflower should be tender. If the sauce is still on the thin side simmer for a further 10 minutes or so.
Check the seasoning, then stir in the chopped coriander and serve immediately.
Leave to cool slightly before serving.
Serve with basmati rice, toasted flaked almonds, more coriander leaves and naan.

Notes

Nutritional Information is approximate and does not include rice or naan. It is calculated by using an online nutrition tool
Coconut Milk. I always use full fat coconut milk for this recipe. If you want to use reduced fat coconut milk please be aware you may not achieve the same results. The sauce may be thinner.
Cardamom Pods. If serving this to small children you may want to fish out the cardamom pods before you add the tomatoes.
Heat. You can adjust the heat of this curry to suit your own tastes, by adding more or less of the chilli flakes. This curry was made as a family-friendly meal, suitable for children.
Freezing. This curry can be frozen. Don’t add the fresh cilantro/coriander, then leave the curry to cool completely. Once cooled pour the curry into freezer-proof bags or containers, label the bag or container then freeze for up to a month. Thaw fully before reheating then add the coriander before serving.
Cauliflower. I always use fresh cauliflower. Small florets will cook quicker, while larger florets will take longer, so do bear that in mind when cutting up the cauliflower.
Stir. Stir often to make sure the sauce doesn’t stick to the bottom of the pan and that the coconut milk doesn’t split.

Nutrition