Description
A hearty and flavorful cauliflower and chickpea curry made with aromatic spices, tomatoes, and a hint of garam masala. This vegetarian Indian-inspired dish is perfect served with rice and garnished with fresh coriander and cooling yoghurt.
Ingredients
Scale
Main Ingredients
- 4 tbsp vegetable oil
- 1 tbsp ginger (finely grated)
- 3 large garlic cloves (minced)
- 1 large onion (chopped, brown, white, or yellow)
- 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) cauliflower florets (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 coriander/cilantro leaves (chopped)
- Yoghurt (to serve, highly recommended)
Instructions
- Prepare the base: 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. Then add the chopped onion and cook for 6 to 8 minutes until it becomes golden and caramelised.
- Add the spices: Stir in the coriander powder, turmeric powder, cumin powder, and paprika. Cook the spices for 1 minute to release their flavors.
- Simmer the sauce: Pour in the chicken stock and crushed tomatoes, stirring well to combine. Bring the mixture to a gentle simmer and cook for 5 minutes to blend the flavors.
- Cook the vegetables: 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 begins to thicken too quickly, cover the pot with a lid to control the consistency. Season with salt to taste, and stir in sugar if using to balance acidity.
- Finish with peas and garam masala: Add the frozen peas and garam masala powder, cooking for an additional 2 minutes. Remove from heat and stir through most of the chopped coriander, reserving some for garnish.
- Serve: Serve the curry hot with basmati or plain white rice, garnished with the remaining coriander leaves and a side of yoghurt for creaminess and cooling contrast.
Notes
- Note 1: The sugar is optional but helps to balance the acidity from the tomatoes.
- Note 2: Garam masala should be added near the end of cooking to preserve its aromatic qualities.
- Note 3: If the sauce thickens too fast while cooking the cauliflower, covering the pot will help retain moisture and cook evenly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: cauliflower curry, chickpea curry, vegetarian Indian recipe, easy curry, healthy curry, garam masala, cauliflower chickpea stew
