Cauliflower and Chickpea Curry (4)

1 organic cauliflower2 tsp garam masala
3 medium onions, chopped courselyGood pinch chilli flakes
3 cloves garlic, finely chopped1 tin chopped tomatoes
1” ginger, peeled & finely chopped1 tin organic chickpeas, drained
2 tsps ground coriander2 tbsps fresh coriander, chopped
2 star aniseedButter
Small handful fresh curry leaves 
Break the cauliflower into large florets, removing tough stalks. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well. Add the cauliflower plus 100ml cold water. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked. Sprinkle in the chopped coriander and serve with steamed rice.
Cauliflower and Chickpea Curry (4)
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Cauliflower and Chickpea Curry (4)
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Cauliflower and Chickpea Curry (4)

1 organic cauliflower 2 tsp garam masala
3 medium onions, chopped coursely Good pinch chilli flakes
3 cloves garlic, finely chopped 1 tin chopped tomatoes
1” ginger, peeled & finely chopped 1 tin organic chickpeas, drained
2 tsps ground coriander 2 tbsps fresh coriander, chopped
2 star aniseed Butter
Small handful fresh curry leaves

 

  1. Break the cauliflower into large florets, removing tough stalks.
  2. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm.
  3. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown.
  4. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well.
  5. Add the cauliflower plus 100ml cold water.
  6. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked.
  7. Sprinkle in the chopped coriander and serve with steamed rice.

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