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If youve been reading act for a while you know i love indian curries.
Eat well for less recipes risotto. 3 medium onions. Cauliflower and chickpea curry this beautifully simple light curry is closely based on a wonderful recipe from chef angela hartnett. Tsp chopped fresh ginger.
Add large cauliflower cut into florets and half its leaves chopped. Its always preferable to use some carefully selected ground and whole spices in a recipe like this but if youre in a hurry use a ready made curry powder instead of the dry spices. 1 saute curry powder and onion.
Stir in the coconut milk and stock then cover and simmer for 5 minutes. Add the sliced onion toss with the curried oil. Drizzle in some more oil and stir in 1 tbsp cumin seeds 1 tsp coriander powder and 1 tsp turmeric.
In this delicious main dish cauliflower is slow cooked with curry powder and aromatic vegetables and shrimp and chickpeas are added in towards the end of the cooking time. This chickpea and cauliflower curry is packed with exotic flavor but only takes about 20 minutes to come together from start to finish thanks to using curry paste. Seriously whats not to like about a dish that is easy filling and bursting with flavor.
Simmer for 2 minutes. Add the spices and fry for 2 minutes until fragrant. 2 tsp garam masala.
If you arent familiar with curries this. With this cauliflower chickpea curry i found the 800g of canned tomatoes for a 4 servings recipe was completely overpowering in flavour and colour and none of the spices were coming through so i had to add double the spices and fry it up on the side to add at the end to get an indian curry flavour to come through. Stir in the cauliflower and chickpeas and simmer without a lid for 10 15 minutes or until the cauliflower is really tender.
Add 1 small chopped red onion and finely grate in a thumb sized piece of ginger and 2 garlic cloves. 2 tsp ground coriander. A friend does this in a slow cooker and while the texture is much softer it is still sensational.
Fry onion and curry paste stir in tomatoes and stock and bring to boil. Served over brown basmati rice and sprinkled with cilantro and peanuts this dish will get a thumbs up from anyone eating it. Heat the oil in a thick bottomed pot with lid on medium heat.
Add the onion puree and fry gently until lightly and all the water has evaporated. How to make chickpea cauliflower curry. Add peas and simmer briefly.
Add cauliflower chickpeas and peas simmer for 5 min. Serve with rice chopped coriander and yoghurt. You can find curry paste in the international food section of most supermarkets.
4 cloves of garlic. Tsp ground chilli.
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