Recipe: Cauliflower and Chickpea Curry

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Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry

Ingredients

  • 1 medium cauliflower, cut into large florets
  • 3 Tbsp sunflower oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • Thumb sized piece of fresh root ginger, finely chopped
  • 2 tsp ground cumin
  • 1 tsp each of ground coriander and turmeric
  • ½ tsp crushed dried chilli flakes (or tsp of chilli powder)
  • 4 tsp garam masala
  • 400g chopped tomatoes (with chillies if you can find them – larger supermarkets tend to stock but it’s not crucial, you can always add a little more dried chilli to taste)
  • 400g canned chickpeas

Instructions

  1. Add the florets to a pan of boiling water and simmer for 5 minutes
  2. Drain but reserve about 100ml of the cooking water
  3. Heat the oil in a large pan, gently fry the onion until soft but not coloured
  4. Add the garlic and ginger, cook gently for 2 minutes
  5. Stir in the spices, keep the heat low for another 2 minutes
  6. Add the tomatoes, chickpeas and season, cover the pan and simmer for 5 minutes
  7. Add the cauliflower and reserved water, stir well.
  8. Cover and simmer for another 5-10 minutes until the cauliflower is just tender

Notes

Cauliflower absorbs the flavour of the spices beautifully.

Perfect for freezing ahead of time 😀

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http://www.thisisnotadiet.uk/2016/07/17/recipe-cauliflower-and-chickpea-curry/

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