Chickpea and Cauliflower Curry Recipe - Serves 4

Chickpea and Cauliflower Curry Recipe

366 calories each serving (564 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild


2 tablespoons (30ml) vegetable oil
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) curry powder
1 teaspoon (5ml) garam masala
2.5cm (1 inch) fresh ginger root, peeled and grated
2 cloves of garlic, peeled and crushed
1 small cauliflower, keeping only the florets and chopped into pieces no more than 2.5cm (1 inch) in size
1 tin/can (400g or 14 oz) chickpeas, drained
1 tin/can (400g or 14 oz) chopped tomatoes
1 tin/can (400ml or 14 fl oz) coconut milk
1 teaspoon (5ml) salt
1 cup (250ml or 9 fl oz) fresh coriander (cilantro) leaves, finely chopped


Heat the vegetable oil in a medium heavy-bottomed saucepan or frying pan over a medium heat
Add the ground turmeric, curry powder and garam masala, mix well and stir-fry for 30 seconds
Add the ginger, garlic and cauliflower florets and mix well
Add the drained chickpeas, mix well and stir-fry for 2 minutes
Add the tomatoes, coconut milk and salt, mix well, bring to a simmer, adjust the heat to maintain the simmer and simmer for 25 minutes, stirring every few minutes
Serve hot garnished with the fresh coriander (cilantro) leaves

Check out a review of this recipe

Recipe submitted by E Alapatt on 26 January 2017

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