Description
This vibrant Cauliflower and Chickpea Curry is a hearty, flavorful vegetarian dish perfect for a nutritious weeknight meal. Made with aromatic spices, tender cauliflower florets, and protein-rich chickpeas simmered in a rich tomato and chicken stock gravy, it offers a delightful balance of textures and bold Indian-inspired flavors. Served best with basmati or plain white rice and a dollop of creamy yoghurt, this curry is both comforting and wholesome.
Ingredients
Scale
Spices & Seasonings
- 3 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsp paprika
- Salt, to taste
- 1 tsp sugar (optional)
- 3 tsp garam masala powder
Vegetables & Legumes
- 300 g / 4 cups packed cauliflower florets (1 small or 1/2 large cauliflower)
- 400 g / 14 oz can chickpeas (drained)
- 3/4 cup frozen peas (75 g)
- 1 large onion (chopped; brown, white, or yellow)
- 1/4 cup coriander / cilantro leaves (chopped)
Liquids & Others
- 4 tbsp vegetable oil
- 1 tbsp ginger (finely grated)
- 3 large garlic cloves (minced)
- 1 1/2 cups chicken stock
- 800 g / 28 oz can crushed tomato
- Yoghurt (to serve, highly recommended)
Instructions
- Prepare the base: Heat oil in a large deep skillet or pot over medium-high heat. Add 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 golden and caramelised, developing a rich flavor base.
- Add spices: Stir in coriander powder, turmeric powder, cumin powder, and paprika. Cook the spices for 1 minute to release their aromas and enhance the curry’s flavor profile.
- Simmer the sauce: Pour in the chicken stock and crushed tomato, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes to meld the flavors and slightly reduce the sauce.
- Cook cauliflower and chickpeas: Add the cauliflower florets and drained chickpeas to the pot. Cook uncovered for about 15 minutes until the cauliflower is tender and the sauce thickens. If the sauce thickens too quickly, cover with a lid to retain moisture. Adjust salt as needed and add sugar if using to balance acidity.
- Finish with peas and garam masala: Stir in the frozen peas and garam masala powder. Cook for another 2 minutes, then remove from heat. Mix through most of the chopped coriander leaves for a fresh herby note.
- Serve: Serve the curry hot, accompanied by basmati or plain white rice. Garnish with the remaining coriander and a spoonful of yoghurt on top for creaminess and contrast.
Notes
- Note 1: Adding sugar is optional but helps balance the acidity from the crushed tomatoes.
- Note 2: Garam masala is added at the end to preserve its aromatic qualities.
- Note 3: Covering the pot with a lid prevents the sauce from thickening too fast and keeps the cauliflower cooking evenly.
