Cauliflower and Chickpea Curry

• Gluten free

• Produce

  • 300 g Cauliflower small florets, packed
  • 400 g Chickpeas
  • 3 tsp Coriander, Powder
  • 1/4 cup Coriander / cilantro, leaves
  • 1 tbsp Ginger
  • 1 Onion, large yellow white brown
  • 3/4 cup Peas, frozen
  • 800 g Tomato

• Canned Goods

  • 1 1/2 cups Chicken stock

• Baking & Spices

  • 3 tsp Garam masala
  • 2 tsp Paprika
  • 1 Salt
  • 1 tsp Sugar - optional
  • 1/4 tsp Tumeric, powder

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Dairy

  • 1 Yoghurt

Found on recipetineats.com

Description

Ingredients

• 4 tbsp vegetable oil
• 1 tbsp ginger, finely grated
• 3 large garlic cloves, minced.
• 1 large onion, chopped (brown, white, yellow)
• 3 tsp coriander powder
• ¼ tsp tumeric powder
• 1 tsp cumin powder
• 2 tsp paprika
• 1½ cups chicken stock
• 800g / 28 oz can crushed tomato
• 300g / 4 cups (packed) cauliflower small florets (1 small / ½ large cauliflower)
• 400g / 14 oz can chickpeas, drained
• Salt
• 1 tsp sugar - optional(Note 1)
• ¾ cup frozen peas (75g)
• 3 tsp garam masala powder (Note 2)
• ¼ cup coriander / cilantro leaves, chopped
• Yoghurt, to serve (highly recommended)

Directions

• Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
• Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
• Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
• Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
• Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
• Serve curry with basmati rice, garnished with reserved coriander and yoghurt on the side.

Nutrition