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Bowl of Cauliflower Chickpea Curry with spices and herbs

Cauliflower and Chickpea Curry

A delightful, heartwarming dish intertwining the earthy notes of cauliflower with the nutty goodness of chickpeas in a creamy curry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the aromatics
  • 4 tbsp vegetable oil Adds richness and helps sauté the aromatics beautifully.
  • 1 tbsp ginger (finely grated) Introduces a warm, spicy depth to the dish.
  • 3 cloves garlic (minced) Infuses the curry with a robust flavor profile.
  • 1 large onion (chopped) Provides a sweet base that caramelizes perfectly.
For the spices
  • 3 tsp coriander powder Delivers a citrusy, warm flavor that is essential for depth.
  • 1/4 tsp turmeric powder Bestows a vibrant golden hue and earthy flavor.
  • 1 tsp cumin powder Adds a warm, nutty flavor that complements the other spices.
  • 2 tsp paprika A touch of sweetness and color that rounds out the spice blend.
  • 3 tsp garam masala powder A warm, aromatic spice blend that elevates the flavor profile.
For the curry
  • 1 1/2 cups chicken stock A savory base that enhances the overall flavor; can be replaced with vegetable stock for a vegetarian version.
  • 800 g can crushed tomato Provides a rich, tangy backdrop that binds the curry.
  • 300 g cauliflower (small florets) The star of the dish, offering texture and nutrition.
  • 400 g can chickpeas (drained) Adds protein and a creamy element to the curry.
  • 3/4 cup frozen peas (75g) A burst of color and sweetness that brightens the dish.
  • Salt to taste Enhancing all flavors.
  • 1 tsp sugar (optional) Balances acidity from the tomatoes if needed.
  • 1/4 cup coriander/cilantro leaves (chopped) Adds freshness and a burst of color.
  • Yoghurt (to serve, highly recommended) Creamy and tangy, complements the spices perfectly.

Method
 

Preparation
  1. In a large deep skillet or pot, heat the vegetable oil over medium-high heat.
  2. Add minced garlic and grated ginger to the hot oil, cooking for about one minute until fragrant.
  3. Toss in the chopped onion and cook for 6 to 8 minutes, stirring regularly, until it becomes golden and caramelized.
  4. Stir in the coriander, turmeric, cumin, and paprika, cooking for an additional minute.
Cooking
  1. Pour in the chicken stock and crushed tomatoes, stirring to combine, and bring to a simmer, cooking for 5 minutes.
  2. Gently mix in the cauliflower florets and drained chickpeas, cooking for approximately 15 minutes or until the cauliflower is tender.
  3. Taste and adjust salt as needed, adding sugar if the acidity from the tomatoes is pronounced.
  4. Stir in the frozen peas and garam masala, cooking for another 2 minutes.
  5. Remove from heat and mix in most of the chopped coriander.
Serving
  1. Serve the curry hot, accompanied by basmati rice or plain white rice, garnished with remaining coriander and a side of yogurt.

Notes

For best flavor, use fresh spices. Adjust heat levels and thickness according to your preference. This curry can be pre-cooked and stored for meal prep.