Indian Chickpea and Cauliflower Curry Recipe

Name: Indian Chickpea and Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil or ghee; 1 medium onion, minced; One 2-inch piece of ginger, finely minced; 2 garlic cloves, finely minced; 2 tablespoons Madras curry powder; One 15-ounce can chopped tomatoes; 8 ounces cauliflower florets (about 1/2 small cauliflower); 1 teaspoon sugar; One 15-ounce can chickpeas, drained and rinsed; 2 tablespoons full-fat plain yogurt

Servings: persons

1 tablespoon vegetable oil or ghee
1 medium onion, minced
One 2-inch piece of ginger, finely minced
2 garlic cloves, finely minced
2 tablespoons Madras curry powder
One 15-ounce can chopped tomatoes
8 ounces cauliflower florets (about 1/2 small cauliflower)
1 teaspoon sugar
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons full-fat plain yogurt

1
In a large frying pan, heat the vegetable oil or ghee over medium high heat.
2
Add the onion and cook, stirring frequently, until it is soft and lightly browned.
3
Add the ginger and garlic to the pan and cook for 30 seconds.
4
Add the curry powder and cook, stirring constantly, until it no longer smells raw, about 30 seconds.
5
Stir in the chopped tomatoes, scraping the bottom of the pan to loosen any browned bits.
6
Add the cauliflower florets, 1/2 cup of water and sugar and reduce the heat so that the curry simmers slowly.
7
Cook, stirring occasionally, until the cauliflower is soft, about 20 minutes.
8
Add the chickpeas and cook until heated through, about 5 minutes.
9
Remove from the heat and stir in the plain yogurt.
10
Season to taste with more sea salt.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil or ghee, 1 medium onion, minced, One 2-inch piece of ginger, finely minced, 2 garlic cloves, finely minced, and more.

Yes, Indian Chickpea and Cauliflower Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chickpea and Cauliflower Curry

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