As a member of the cruciferous vegetable family,  cauliflower has many health benefits. So If you’re looking for a way to add a kick of flavour to your dish, look no further!. Along with the wonderful flavours of a good Indian curry, this creamy and wonderfully fragrant recipe is also vegetarian and gluten free.

CAULIFLOWER AND CHICKPEA CURRY

 

 

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CAULIFLOWER AND CHICKPEA CURRY
Author: 
Recipe type: Main
Cuisine: Indian
 
As a member of the cruciferous vegetable family, cauliflower has many health benefits. So If you’re looking for a way to add a kick of flavour to your dish, look no further!. Along with the wonderful flavours of a good Indian curry, this creamy and wonderfully fragrant recipe is also vegetarian and gluten free.
Ingredients
  • 3 Tbles Oil
  • 1 Onion, finely chopped
  • 1 tsp Cumin seeds whole
  • 6 Curry leaves fresh
  • 4 Garlic cloves, chopped
  • 2 tsps Curry powder
  • 1 tsp Coriander powder
  • ½ tsp Chilli powder
  • ½ tsp Turmeric powder
  • Salt to taste
  • 2 Tomatoes ripe peeled and grated
  • 2 tbles Tomato paste
  • 500 gr Cauliflower cut into small florets
  • 400g can Chickpeas, rinsed, drained
  • 165ml can Coconut milk
  • 2 handfuls of baby Spinach
  • ½ cup Coriander chopped
  • 1 Red chilli, sliced
Steamed rice, to serve
Instructions
  1. Heat the oil in large saucepan over medium-high heat.
  2. Add the onions, whole cumin, curry leaves and the garlic and saute until lightly golden..
  3. Add the rest of the spices and stir for about 60 seconds.
  4. Add the grated tomato and the tomato paste and simmer for about 10 mins.
  5. Add the cauliflower and the chickpeas and stir to combine.
  6. Cover and simmer for about 10 minutes or until the cauliflower is tender, but not mushy.
  7. Add the coconut milk and stir through the spinach and simmer for a few more minutes or until the mixture has thickened slightly.
  8. Garnish with freshly chopped coriander and sliced red chilli
Serve hot over steamed rice or naan bread.


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