Cauliflower chickpea curry

Cauliflower chickpea curry

Cauliflower chickpea curry. My latest invention in curry land ;). I just had to make one with cauliflower you know, it being my favorite vegetable since childhood. I even preferred it over fries over pizza haha (yes, I was that weird kid). As per usual, this curry is quick and easy to make. Just the way I like it.

A small tip for you, if the sauce doesn’t thicken and it stays watery try adding a teaspoon of maizena mixed before hand with a tablespoon of water.

Print Recipe
Cauliflower chickpea curry
Cauliflower chickpea curry
Servings
Ingredients
  • 100 gr Chickpeas
  • 200 gr cauliflower
  • 1/3 cup (80 ml) chopped tomatoes (canned)
  • 1/4 cup (50 ml) coconut milk
  • 1/4 tsp tumeric
  • 1/8 tsp union powder
  • 1/8 tsp garlic powder
  • 1/8 tsp coriander
Servings
Ingredients
  • 100 gr Chickpeas
  • 200 gr cauliflower
  • 1/3 cup (80 ml) chopped tomatoes (canned)
  • 1/4 cup (50 ml) coconut milk
  • 1/4 tsp tumeric
  • 1/8 tsp union powder
  • 1/8 tsp garlic powder
  • 1/8 tsp coriander
Cauliflower chickpea curry
Instructions
  1. Pre-cook the cauliflower and the chickpeas.
  2. Add the chickpeas and cauliflower to a pot with the chopped tomatoes, coconut milk, turmeric, union powder, garlic powder and coriander.
  3. Cook on low heat and stir occasionally, until most of the liquid has been dissolved.
  4. Serve with rice, potatoes or naan bread.
  5. Enjoy!

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