CAULIFLOWER AND CHICKPEA CURRY
Provided by Hugh Fearnley-Whittingstall
Categories Tomato Vegetable Sauté Vegetarian Dinner Spice Cauliflower Legume Chickpea Vegan Boil Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
- Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
- Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.
- Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
- Stir in the garam masala and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.
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Go Go
[email protected]I can't wait to try more recipes from this website!
Simpson Thompson
[email protected]5 stars! This curry is a keeper.
A Normal Doggo
[email protected]I would highly recommend this cauliflower and chickpea curry to anyone looking for a flavorful and satisfying vegan meal.
RasBamboo Bridget
[email protected]The recipe was easy to follow, even for a beginner cook like me.
wedding by Hamza Javaid
[email protected]This curry is incredibly versatile. I've tried it with different types of vegetables, and it always turns out delicious.
Sherry Hall
[email protected]I found that using a mix of fresh and frozen vegetables added a nice variety of textures to the curry.
Ashik's Inside
[email protected]I made this curry in my slow cooker, and it turned out wonderfully. The flavors had time to meld and deepen, resulting in a truly exceptional dish.
Jahid EditZ.35
[email protected]This curry is a fantastic option for vegans and vegetarians, as it's packed with plant-based goodness.
Mithun Dhar
[email protected]The addition of chickpeas added a delightful texture and extra protein to the curry.
Parbati Ghorasaini
[email protected]I'm not usually a fan of cauliflower, but this recipe changed my mind. The cauliflower florets were cooked to perfection, tender yet still with a slight bite.
Alashia Lewis
[email protected]The curry was a hit at our dinner party. Everyone raved about the unique flavors and the perfect balance of spices.
malina ncf
[email protected]I followed the recipe precisely, and the curry turned out splendidly. The aroma that filled my kitchen was intoxicating, and the final dish was a visual masterpiece.
William Hollingsworth
[email protected]This cauliflower and chickpea curry was a delightful journey for my taste buds. The intricate blend of spices, the tenderness of the cauliflower, and the hearty chickpeas created a symphony of flavors that danced on my tongue.