Cauliflower and Chickpea Curry
A flavorful Indian-inspired curry combining tender cauliflower florets and protein-rich chickpeas in a fragrant sauce made with traditional spices like cumin, coriander, and garam masala. This vegetarian dish is perfect served with rice or naan bread.
Ingredients
- •1 whole medium-large cauliflower
- •1 to taste Sea salt
- •2 tablespoons sunflower oil
- •3 whole onions
- •4 cloves garlic
- •1 teaspoon freshly grated ginger
- •2 teaspoons ground coriander
- •2 teaspoons ground cumin
- •1 pinch dried chile flakes
- •2 whole star anise
- •1 can plum tomatoes
- •1 can chickpeas
- •2 teaspoons garam masala
- •1 handful cilantro
- •1 to taste sea salt and black pepper
Cooking Instructions
- 1.
Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
10 min
- 2.
Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
10 min
- 3.
Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.
5 min
- 4.
Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
10 min
- 5.
Stir in the garam masala and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.
5 min