Indian Cauliflower and Chickpea Curry

    (2)
    25 minutes

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

    301068

    Western Australia, Australia
    14 people made this

    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 and Ratings
    Global Ratings:
    (2)

    Reviews in English (4)

    301068
    by
    1

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

    by
    0

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

    by
    1

    Delicious. Used tikka massala paste I already had in the fridge and also added some cubed potatoes to the mix, really easy one pot veggie curry. definitely make it again.  -  01 Apr 2013  (Review from Allrecipes UK & Ireland)