Cauliflower and Chickpea Curry
Warming and easy to make this vibrant Cauliflower and Chickpea Curry is packed with flavour. Perfect for a tasty weeknight dinner.
- 1 medium onion (160g) chopped finely
- 1 tbsp coconut oil
- 3 cloves of garlic minced
- 1 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 green bell pepper (160g) pith and seeds removed then roughly chopped
- 1/2 heaped tsp dried red chilli flakes
- 2 heaped tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp ground turmeric
- 2 heaped tsp garam masala
- 1/2 tsp sea salt
- 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
Heat the coconut oil in a large saute pan over a medium heat. Use a pan with a tight-fitting lid. Add the onion 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 pour in the chopped tomatoes plus about 50 ml of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.
After 10 minutes, pour in the coconut milk stir well then simmer over a medium heat for 10 minutes, until the sauce reduces and thickens. Check the seasoning.Finally, stir in the chopped coriander and serve immediately.
Serve with basmati rice, toasted flaked almonds, more coriander leaves and naan.
- 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. The smaller the cauliflower florets are the quicker they will cook, I like to keep them small.
- 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.
Calories: 648kcal | Carbohydrates: 59.6g | Protein: 18.8g | Fat: 41.1g | Saturated Fat: 33.3g | Sodium: 78mg | Potassium: 1314mg | Fiber: 17.5g | Sugar: 15.9g | Calcium: 110mg | Iron: 11mg