This mild and creamy chickpea and cauliflower curry is loved by kids of all ages! Naturally dairy free and vegan, it is a delicious meat-free midweek dinner that we make time and time again. Serve with basmati rice, brown rice or quinoa, and enjoy any leftovers the following day.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil or rapeseed oil
- 1 onion diced
- 2 cardamom pods
- 1 medium cauliflower approx 500g
- 2 cloves garlic minced
- 2½ cm fresh ginger finely grated
- small pinch chilli powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- 400 g tin diced tomatoes
- 240 ml water
- pinch salt
- 400 ml coconut milk
- 420 g can chickpeas drained and rinsed
- 2 teaspoons garam masala
To Serve
- boiled rice
- fresh coriandar optional
Method
- Heat the oil in a large saucepan over a low heat and cook the chopped onion and cardamom pods until the onion is soft – around 10 mins.
- While the onion is cooking, cut up the cauliflower: break the florets in to medium sized florets, cut the leaves in to 1 cm (⅓ inch) strips and cut the stalk into chickpea-sized cubes (approx 1cm / ⅓ inch).
- Add the minced garlic and finely grated ginger to the onion and cook for 1 minute before adding the chilli powder, ground cumin, ground coriander, and turmeric. Cook for 30 seconds, until fragrant.
- Pour in the chopped tomatoes and water, then add the cauliflower florets and chopped cauliflower stalks and the salt.
- Place the lid on the pan, turn the heat up and bring to a boil then turn the heat down to medium and simmer, covered, for 18-20 minutes, until the cauliflower is just tender but still with some bite.
- Pour in the coconut milk, then add the chickpeas and garam masala and gently heat for 5 minutes, until the chickpeas are heated through.
- Serve spooned over rice. Sprinkle with fresh coriander, if using.
- Leftovers can be stored in the fridge for up to 3 days.
Private Notes
Tried this recipe?
Let us know how it was!IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil or rapeseed oil
- 1 onion diced
- 2 cardamom pods
- 1 medium cauliflower approx 500g
- 2 cloves garlic minced
- 2½ cm fresh ginger finely grated
- small pinch chilli powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- 400 g tin diced tomatoes
- 1 c water
- pinch salt
- 400 ml coconut milk
- 420 g can chickpeas drained and rinsed
- 2 teaspoons garam masala
To Serve
- boiled rice
- fresh coriandar optional
Method
- Heat the oil in a large saucepan over a low heat and cook the chopped onion and cardamom pods until the onion is soft – around 10 mins.
- While the onion is cooking, cut up the cauliflower: break the florets in to medium sized florets, cut the leaves in to 1 cm (⅓ inch) strips and cut the stalk into chickpea-sized cubes (approx 1cm / ⅓ inch).
- Add the minced garlic and finely grated ginger to the onion and cook for 1 minute before adding the chilli powder, ground cumin, ground coriander, and turmeric. Cook for 30 seconds, until fragrant.
- Pour in the chopped tomatoes and water, then add the cauliflower florets and chopped cauliflower stalks and the salt.
- Place the lid on the pan, turn the heat up and bring to a boil then turn the heat down to medium and simmer, covered, for 18-20 minutes, until the cauliflower is just tender but still with some bite.
- Pour in the coconut milk, then add the chickpeas and garam masala and gently heat for 5 minutes, until the chickpeas are heated through.
- Serve spooned over rice. Sprinkle with fresh coriander, if using.
- Leftovers can be stored in the fridge for up to 3 days.
Leave a Reply