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Cauliflower and chickpea curry

This cauliflower and chickpea curry is healthy, vegan, low-carb and low-cal. It’s easy to make, and ready within 30 minutes. Serve it with steamed brown rice. If you want it spicier, don’t remove the vein of the chilli or add chilli powder to the recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 cauliflower head
  • 1 onion
  • 3 cloves of garlic
  • 2 cm piece ginger
  • 2 cm piece turmeric root
  • 1 chilli deseeded and deveined
  • 1 red pepper
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 2 Tbsp tomato purée
  • 1 star anise
  • Water
  • Salt & pepper
  • 1 tin chickpeas
  • Coriander leaves

Method
 

  1. Chop the onion, ginger, chilli, turmeric and garlic.
  2. Slice the red pepper and tear the cauliflower into small pieces.
  3. Heat the oil in a pot, then sauté the onion for 5 minutes, then add the garlic, ginger, turmeric chilli and seeds. Stir for a minute or so, then add the garam masala and tomato purée. Stir for a few seconds.
  4. Add the red pepper and cauliflower, then add enough water to just cover the veggies.
  5. Season with salt and pepper.
  6. Bring to a boil, add the star anise, cover and cook for 15 minutes, or until the cauliflower is tender.
  7. Drain the chickpeas and add to the curry. Cook for under 5 minutes, then serve with fresh coriander leaves scattered on top.