Chickpea and Cauliflower Curry
This easy vegan chickpea cauliflower curry with coconut milk is a creamy and flavour packed healthy curry and one which kids love too!
Equipment
- 1 Large saucepan with lid
Ingredients
- 1 tablespoon oil vegetable oil or rapeseed oil
- 1 brown onion finely chopped
- 2 cardamom pods
- 2 cloves garlic peeled and crushed
- 2.5cm (1 inch) fresh ginger finely grated
- small pinch chilli powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- 1 medium cauliflower (approx 500g - stalks and florets)
- 400g (14 oz) tin / can chopped tomatoes
- 250ml (1c) water
- 400ml (1 ⅔ c) coconut milk
- 400g (14oz) tin / can chickpeas
- 2 teaspoons garam masala plus extra for serving
- handful fresh coriander to serve, optional
- salt
Instructions
- 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 crushed garlic and finely grated ginger and cook for 1 minute before adding the chilli powder, ground cumin, ground coriander, and turmeric.
- 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.
- Heat through for 5 minutes then serve.
- Serve with rice, naan, chapatis. Sprinkle with fresh coriander and a pinch more garam masala sprinkled over.
Video
Notes
Cauliflower – Cauliflower is such a great vegetable to make a curry with. It soaks up all that flavourful curry sauce and adds texture.
Chickpeas – canned chickpeas. This store cupboard staple is budget friendly, packed with protein, and in our house, is a legume that everyone enjoys. You can use another tinned bean such as kidney beans or butter beans to make this curry.
Tinned / canned tomatoes – diced or crushed tomatoes, or if you only have plum tomatoes then break them up with a spoon.
Coconut milk – I recommend using full fat coconut milk in this curry recipe. Not only does it make the curry creamier, but is less likely to split.
Cardamom pods / seeds – Green cardamom pods add a slight citrusy warmth to the curry. If you don’t have them you can leave them out.
Spices – ground cumin, ground coriander, turmeric, and chilli powder. If you don’t have all these spices, you can substitute with 1 – 2 teaspoons of mild curry powder.
Garlic – instead of 2 cloves of fresh garlic you can use 1 teaspoon jarred crushed garlic.
Ginger – if you don’t have fresh ginger, you can substitute with 2 teaspoons of jarred crushed ginger or pureed ginger.
Garam masala – this spice mix is added at the end of cooking as a seasoning. If you don’t have it feel free to leave it out.
How to cut cauliflower stalks for the curry: Peel the woody end of the stalk (no need to peel higher up the stalk as the skin isn’t as tough.) Cut the stalk in to 1 cm (⅓ inch) squares.
Chilli powder – I often use a small pinch of chilli powder to make this cauliflower chickpea curry recipe suitable for my toddler son, but if you want a spicier cauliflower curry then add a little more chilli powder. Not too much though otherwise it will not be pleasant!
Nutrition
Calories: 474kcalCarbohydrates: 47gProtein: 16gFat: 29gSaturated Fat: 20gSodium: 72mgPotassium: 1258mgFiber: 13gSugar: 11gVitamin A: 873IUVitamin C: 88mgCalcium: 137mgIron: 8mg
HAVE YOU MADE THIS RECIPE?
I'd love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!