Cauliflower & Chickpea Curry



I had some cauliflower that needed using up and then I picked up some organic tomatoes and capsicum for 1/2 price and had an urge to make a curry. The following is what I came up with.



1 head of cauliflower (approx 4 loose cups), cut into florets

1 can chickpeas, rinsed well

6 tomatoes, core removed and roughly chopped

1 medium brown onion, peeled and finely diced

1 teaspoon of fresh ginger, very finely diced

1 small red chilli, seeded and very finely diced

1 teaspoon ground cumin powder

1 teaspoon ground turmeric

1 heaped tablespoon of curry powder

1/2 teaspoon ground coriander

1 teaspoon salt

2 cups vegetable stock

1/3 cup tomato puree

1 capsicum (also known as bell pepper)

1 bunch fresh washed coriander, roots removed, stems finely sliced and leaves roughly chopped

2-3 teaspoons besan flour (also known as chickpea or garbanzo flour)



Heat a small amount of water in a large non stick pan and sauté the onion on a low to medium heat until it softens. Add the ginger and chilli and cook for another minute or so.

Add a little more water and add the cumin, turmeric, curry powder, ground coriander and salt and continue to stir on a low to medium heat for a few minutes. Add a little extra water if you need to, in order to stop the spices from burning.

Add the tomatoes, stir all the ingredients together and let them gently simmer for another couple of minutes to allow the tomatoes to start breaking down.

Pour the vegetable stock and tomato puree into the pan. Add the cauliflower, capsicum and chickpeas. Cover the pan with a lid and simmer very gently for about 10 – 15 minutes until the cauliflower is cooked. I allowed mine to remain slightly firm.

Just before the cauliflower is cooked, place 2 teaspoons of besan flour in a small dish with enough water to make a loose paste and pour the mixture into the pan. Stir it through the other ingredients and allow the dish to simmer and the sauce to thicken. If you want the curry to be a little thicker, make a paste with the remaining teaspoon of besan flour and some water and repeat. Serve, once the cauliflower is tender.

Garnish with lots of fresh washed coriander. Serve with steamed basmati or brown rice and pappadams.


Servings: 4

Time: 30 minutes

Freezing: Not recommended.

Notes: Fresh whole spices are always more fragrant. You just grind them as you need them.

You can purchase besan flour in any well stocked health food store.

Print Friendly, PDF & Email