Cauliflower and chick pea curry is a fragrant, fruity curry dish made using plant based ingredients and is quick and easy to make. It can be prepared either on the hob or in the oven.
It pairs well with Basmati rice or you could use this recipe to make some pilau rice to serve as an accompaniment.
Similar to spinach and lentil dahl and veggie chilli, this simple curry dish can be prepared in very little time making it perfect for busy days and weeknight meals. It can be made in advance and stored in the fridge or frozen.
And as with many recipes using pulses it is made using cheap ingredients so will help with your budgeting.
The quantities in this easy curry recipe are sufficient for 2 servings.
Ingredients
- 150 grams cauliflower - use fresh cauliflower, not frozen
- Onion
- 2 cloves garlic
- Fresh ginger - about 1 tablespoon when chopped
- A pinch of chopped dried chilli
- 400 gram tin of chopped tomatoes
- 120 grams cooked chick peas
- 2 teaspoons curry powder - use either ready made curry powder or you can use this recipe to mix your own curry spices
- A handful of peas - either fresh or frozen
- A handful of raisins - or sultanas
How to prepare
Finely chop the onion, garlic and ginger.
Cut the cauliflower florets into small pieces.
Cook the onion, garlic, chilli and cauliflower in hot oil until the onion starts to soften and the cauliflower starts to brown.
Add the chopped tomatoes, chick peas, peas, raisins and curry powder and stir.
Simmer for around 30 minutes (without a lid) until the cauliflower is soft. Add water if needed to prevent drying out.
To serve
- Serve hot.
- Pair your cauliflower and chick pea curry with Basmati rice, pilau rice or flatbread.
- Serve alongside accompaniment such as homemade vegetable samosas, onion bhajis or pakoras.
- Use as a topping for jacket potatoes.
To store
- This curry can be stored in the fridge for a couple of days.
- It can also be frozen. Defrost at room temperature or using a microwave.
Other Indian inspired recipes
- Lentil and spinach dahl45 Minutes
- Pilau rice50 Minutes
- Vegetable samosas with filo pastry1 Hours 10 Minutes
- Curry powder (homemade spice mix)5 Minutes
Cauliflower and chick pea curry
Ingredients
- 150 grams cauliflower
- 1 onion
- 2 cloves garlic
- 1 tablespoon ginger fresh
- 1 pinch chilli dried
- 400 grams tomatoes tinned
- 120 grams chick peas cooked
- 2 teaspoons curry powder
- 1 handful peas
- 1 handful raisins
Instructions
- Finely chop the onion, garlic and ginger.
- Cut the cauliflower florets into small pieces.
- Cook the onion, garlic, chilli and cauliflower in hot oil until the onion starts to soften and the cauliflower starts to brown.
- Add the chopped tomatoes, chick peas, peas, raisins and curry powder and stir.
- Simmer for around 30 minutes (without a lid) until the cauliflower is soft. Add water if needed to prevent drying out.
Notes
- Serve hot.
- Pair your cauliflower and chick pea curry with Basmati rice, pilau rice or flatbread.
- Serve alongside accompaniment such as homemade vegetable samosas, onion bhajis or pakoras.
- Use as a topping for jacket potatoes.
- This curry can be stored in the fridge for a couple of days.
- It can also be frozen. Defrost at room temperature or using a microwave.
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