Cauliflower and Chickpea Curry
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
344 kcal
-
Course
Main Course, Dinner
-
Cuisine
Indian
Cauliflower and Chickpea Curry
Description
This curry starts by caramelizing onions with minced garlic and grated ginger, building a savory base. Ground spices including coriander, turmeric, cumin, and paprika are toasted briefly to release their aromas before adding chicken stock and crushed canned tomatoes, which contribute to the sauce's rich texture. Cauliflower and chickpeas cook gently in this sauce, absorbing the spiced flavors while softening.
Finishing the dish, frozen peas and garam masala season the curry with additional aroma and flavor complexity. Fresh coriander stirred in just before serving adds herbal brightness. The curry’s texture combines the softness of cauliflower and chickpeas with a thickened, moderately spiced sauce, balancing savory and slightly sweet notes from optional sugar to counteract tomato acidity.
Traditionally paired with basmati or plain white rice, this curry is also complemented by a dollop of yogurt to temper heat and enhance creaminess. It's suitable as a main vegetarian dish and can be adjusted for personal spice preferences.
Note that tomato thickness varies by brand; if sauce thickens too quickly, covering the pot during simmering helps control consistency. The recipe adapts canned tomatoes for convenience, but fresh tomatoes can be used with longer cooking to develop sweetness.
Ingredients
- 4 tbsp vegetable oil
- 1 tbsp ginger finely grated
- 3 garlic minced, large cloves
- 1 onion chopped (brown, white, yellow, large
- 3 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsp paprika
- 1 1/2 cups chicken stock
- 800 g crushed tomato 28 oz can
- 300 g / 4 cups packed cauliflower small florets (1 small / 1/2 large cauliflower)
- 400 g chickpeas drained, 14 oz can
- salt
- 1 tsp sugar Note 1, optional
- 3/4 cup peas 75g, frozen
- 3 tsp garam masala Note 2, powder
- 1/4 cup Coriander chopped, aka cilantro leaves
- yogurt to serve (highly recommended
Instructions
- Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
- Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
- Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
- Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
- Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
- Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.
Notes
- Add sugar to balance acidity if your canned tomatoes taste sour.
- Garam masala is now widely available pre-mixed; use a quality blend from the spice section for best flavor.
- Stir the curry well before serving to redistribute the sauce as it may appear watery on top after simmering.
- If using very smooth canned tomato (like passata), cover the pot to prevent the sauce from thickening too fast.
- Serve with basmati or plain white rice and accompany with yogurt to mellow spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 552g | |
| Calories | 344cal | 17% |
| Carbohydrates | 44.1g | 15% |
| Protein | 10.7g | 21% |
| Fat | 15.8g | 24% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 12.9g | 76% |
| Sodium | 933mg | 39% |
| Fiber | 11.6g | 46% |
| Sugar | 11.5g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
