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Indian Cauliflower and Chickpea Curry

2reviews
37saves
25min

Easy vegetarian curry with chickpeas, peas and cauliflower. Serve with rice, chopped coriander and yoghurt.

301068 Western Australia, Australia

Ingredients
Serves: 4 

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 2 tablespoons medium-hot curry paste
  • 400g can chopped tomatoes
  • 1 1/2 cups vegetable stock
  • 400g can chickpeas
  • 1/2 large cauliflower
  • 200g frozen peas
  • 2 cups basmati rice to serve
  • 1 tablespoons chopped coriander leaves to serve
  • 4 tablespoons natural yoghurt to serve

Directions
Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Fry onion and curry paste, stir in tomatoes and stock and bring to boil. Simmer for 2 minutes. Add cauliflower, chickpeas and peas, simmer for 5 min. Add peas and simmer briefly.
  2. Serve with rice, chopped coriander and yoghurt.

Make ahead

A friend does this in a slow cooker and while the texture is much softer it is still sensational.

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Reviews (2)

301068
by
1

Altered ingredient amounts. 1/2 large cauliflower - 21 Jun 2010

KatieR
by
0

There is no Cauliflower in the ingredients!!! - 20 Jun 2010

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