The best curries are made with the freshest of ingredients, including the spices, and cooked quickly; the secret to success with this dish is not to overcook it. Our cauliflower and chickpea curry is excellent and straightforward to make, great for vegetarians as the main dish, and carnivores as a side dish.
In this recipe, the humble British cauliflower reaches new heights with this vegetarian Cauliflower and Chickpea Curry recipe. This curry recipe is quick and easy to make, and also inexpensive and nutritious.
- 1 tbsp vegetable oil
- 1 large onion (finely diced)
- 2 green chillies (finely diced)
- 1″/2 cm of ginger (finely grated)
- 3 cloves garlic (minced)
- ½ tsp chilli powder
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tbsp soft brown sugar
- 1 x 14oz/400g tin chopped tomatoes
- 1 1 x 4oz/400g tin chickpeas, drained
- 1 1x 4oz/400g tin coconut milk
- 1 head cauliflower
- 2 large handfuls baby spinach
- Dash salt
- Dash pepper
Steps to Make It
- Gather the ingredients.
- Heat the oil in a large frying pan, add the chopped onion and cook on medium heat until the onions are soft.
- Add the green chili, ginger, and garlic and continue to cook for 1 minute, taking care not to burn. Then, add the chili powder, turmeric, garam masala , and sugar and cook for a further minute stirring constantly. Pour in the tomatoes, chickpeas and coconut milk , stir well.
- Remove the outer leaves of the cauliflower, cut away the thick stem at the bottom, then break the cauliflower into florets roughly the same size — try not to make them too small or they will disintegrate, too big, and they won’t cook.
- Add the cauliflower florets to the spicy sauce in the pan. Simmer for 10 minutes until the cauliflower is cooked through, but not soft. Add a little stock or water if the sauce gets too thick.
- Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.
- Serve with cooked rice, and/or Naan bread or chapattis.