The humble British cauliflower is elevated to new heights with this vegetarian Cauliflower and Chickpea Curry recipe. Not only is the curry recipe quick and easy to make, it is also an inexpensive, yet nutritious dish, perfect for a main meal, lunch or a side dish for meat, so suits vegetarians and carnivores alike.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
- 1 tbsp oil
- 1 large onion, finely diced
- 2 green chillies, finely diced
- 1"/2 cm of ginger finely grated
- 3 cloves garlic, minced
- ½ tsp chilli powder
- 1 tsp turmeric
- 2tsp garam masala
- 1tbsp soft brown sugar
- 1 14oz/400g tin chopped tomatoes
- 1 14oz/400g tin chickpeas, drained
- 1 14oz/400g tin coconut milk
- 1 cauliflower, broken into florets
- Salt and pepper
- 2 large handfuls spinach
- Heat the oil in a large frying pan, add the chopped onion and cook on a medium heat until the onions are soft.
- Add the green chilli, ginger and garlic and continue to cook for 1 minute, taking care not to burn. Then,add the chilli powder, turmeric, garam masala and sugar and cook for a further minute stirring constantly.
- Pour in the tomatoes, chickpeas and coconut milk, stir well, then add the cauliflower. Simmer for 10 minutes until the cauliflower is cooked through, but not soft. Add a little stock or water if the sauce gets too thick.
- Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt. Serve with cooked rice, and/or Naan bread or chapattis.
Based on a recipe from Love Your Greens