Indian Cauliflower and Chickpea Curry

    25 minutes

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


    Western Australia, Australia
    16 people made this

    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

    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 in English (4)


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


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


    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)