Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry
By: Sammy Jones

This Cauliflower and Chickpea Curry is a comforting and fragrant dish filled with the richness of Indian spices. It’s a vegetarian delight, offering a hearty and flavourful meal.

Ingredients

2 tbsp oil
1 onion, finely chopped
3 tsp minced garlic
2 tsp minced ginger
1 cauliflower, cut into florets
2 tsp curry powder
2 tsp garam masala
1 tin diced tomatoes
1 tin coconut milk
1 tin chickpeas, drained & rinsed
Salt & pepper, to taste
Cooked rice or naan, to serve

Method

In a large pan, heat oil over medium heat. Sauté the onion, garlic and ginger until softened.
Add the cauliflower florets and cook for a few mins. Then stir in the spices (curry powder, garam masala), coating the vegetables.
Pour in the diced tomatoes and coconut milk. Bring to a simmer.
Add the chickpeas, cover the pan, and let it simmer for about 20-25 mins until the cauliflower is tender and the flavours are infused.
Season with salt and pepper, garnish with fresh coriander and serve with rice or naan.
Tip: For an extra kick of heat, add a pinch of cayenne pepper or chopped fresh chilli.

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Sammy Jones