Ingredients

4 tbsp vegetable oil

1 tbsp ginger, finely grated

3 large garlic cloves, minced

1 large onion (brown, white, or yellow), chopped

3 tsp coriander powder

1/4 tsp turmeric 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 small cauliflower florets (from 1 small or 1/2 large cauliflower)

400 g / 14 oz can chickpeas, drained

Salt, to taste

1 tsp sugar (optional)

3/4 cup frozen peas (75 g)

3 tsp garam masala powder

1/4 cup chopped coriander/cilantro leaves

Yoghurt, to serve (highly recommended)

Instructions

Step 1: Heat the vegetable oil in a large deep skillet or pot over medium-high heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Add the chopped onion and cook for 6 to 8 minutes until golden and caramelized.

Step 2: Stir in the coriander powder, turmeric, cumin, and paprika. Cook the spices with the onion mixture for 1 minute to release their aroma.

Step 3: Pour in the chicken stock and crushed tomato. Stir to combine, then bring the mixture to a simmer and cook for 5 minutes.

Step 4: Add the cauliflower florets and drained chickpeas to the pot. Cook uncovered for 15 minutes, or until the cauliflower is tender and the sauce has thickened. If the sauce thickens too quickly, cover with a lid. Season with salt to taste and add sugar if using.

Step 5: Stir in the frozen peas and garam masala powder. Cook for another 2 minutes, then remove the curry from the heat. Mix through most of the chopped coriander leaves.

Step 6: Serve the curry hot with basmati or plain white rice. Garnish with the remaining coriander leaves and a side of yoghurt for a cool, creamy contrast.

Tips & Variations

For a vegan version, replace chicken stock with vegetable stock and serve with coconut yogurt instead of dairy yoghurt.

Add a chopped green chili with the garlic and ginger for extra heat.

Use fresh peas instead of frozen if available for a sweeter, fresher taste.

If you prefer a creamier curry, stir in a splash of coconut milk at the end of cooking.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use dry chickpeas instead of canned?

Yes, but you’ll need to soak and cook the dry chickpeas thoroughly before adding them to the curry. This takes longer and should be planned ahead.

Is this curry spicy?

This recipe has mild heat from the paprika and garam masala, but it is not very spicy. You can adjust the heat by adding fresh chili or more spices according to your taste.