Cauliflower and chick pea curry
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.
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
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.
- 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.
Nutrition
Calories: 224kcalCarbohydrates: 48gProtein: 9gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 462mgPotassium: 1188mgFiber: 11gSugar: 13gVitamin A: 597IUVitamin C: 61mgCalcium: 141mgIron: 5mg
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