Cauliflower and chick pea curry is quick and simple to make. It can be prepared in bulk to create your own "ready meals" to store in the freezer. The portions can be taken from the freezer, defrosted and reheated in one go, making this an ideal instant meal without having to plan ahead and defrost, or venture out to a takeaway. What could be easier! And as with many pulse based dishes, it is cheap to make, too. The quantities in this recipe are sufficient for approximately 4 servings.
- 230g cauliflower florets
- 1 medium sized onion, chopped
- Two 400g tins chopped tomatoes
- A handful of garden peas, fresh or frozen
- A handful of sultanas
- 3 cloves garlic, crushed
- A dash of oil
- 1 - 2 red chillis, finely chopped
- 2 teaspoons coriander
- 25g root ginger, finely chopped
- 2 teaspoons cumin
- 2 teaspoons paprika
- 25 cm cinnamon stick
- 2 - 4 cardamon pods
- 4 cloves
Equipment needed to make cauliflower and chick pea curry
- Chopping board
- Sharp knife
- garlic press (optional)
- Stirring spoon
- Large pan or roasting tin
How to make cauliflower and chick pea curry
Place the onion, garlic, chilli and cauliflower in hot oil until the onion starts to soften and the cauliflower starts to brown. Cook in a pan on the hob, or, in a roasting dish in the oven.
Add the spices, chopped tomatoes, chick peas, peas and sultanas and stir. Simmer for around 30 minutes (without a lid) until the cauliflower is soft. You may need to add a small amount of water to prevent it becoming too dry. When the curry is cooked, remove the whole spices before serving.
Serve with Basmati rice or pilau rice and your favourite Indian accompaniments.
Cauliflower and chick pea curry can be served immediately, stored in the fridge for the next day, or can be frozen. The curry can be reheated straight from the freezer making it easy to serve homemade food in an instant.