Cauliflower and Chickpea Curry

This is one of my very simple recipes for those of you who enjoy an Indian style vegetarian curry. You can eat this as a veggie main with rice or as a side dish as part of an Indian meal. It also goes nicely with other vegetarian Indian food such as my paneer recipes. ๐Ÿ˜‰

I recently watched the Great British Food Revival on the BBC, which is a programme attempting to remind us Brits about the delicious and fresh local produce growing all around us. Well-known chefs have teamed up to teach us new recipes using the great British produce.

One episode showed the Hairy Bikers cooking with cauliflower, and reminding us that this is a delicious, healthy, and cheap vegetable. Above all it is also an incredibly versatile vegetable. It is delicious when fried, roasted, pureed, and should certainly not be over boiled and served without seasoning! However as the hairy bikers said, the cauliflower has become somewhat unfashionable compared to its posher cousin, the purple sprouting brocolli and other similar vegetables.

I have always liked cauliflower and I think it is a beautiful vegetable. This is a recipe I created to accompany an Indian meal. I have made it a few times now and found that it is always successful and there are never any left-overs!


Cauliflower and Chickpea Curry

Start to finish time: 45 minutes
Serves: 4 (as a side)


Half a cauliflower, washed and cut up small
2 tbsps sunflower/vegetable oil
1 onion, sliced
2 cloves garlic, sliced
1cm thick ginger, chopped small
120g tinned chickpeas, drained
2 tbsp tomato purรฉe
handful fresh coriander, chopped

1 tsp garam masala
1 tsp ground coriander
1/2 tsp chilli powder
1tsp cumin
1/2 tsp turmeric

Salt & pepper

1. Heat the oil in a pan. Add the sliced onions and soften on a medium heat for 5 minutes, stirring occasionally. Add the garlic and the ginger and continue to cook in the same way for 10 minutes. Add more oil if it gets too dry.

2. In a separate pan, heat all the spices for a minute. Then, add it to the onions and stir in.

3. You can now add the cauliflower, coriander and 1/4 cup water and put the lid on the pan. Cook for 10 minutes, stirring once or twice.

4. When the cauliflower has softened, add the chickpeas and the tomato puree. If the curry is looking dry, add a bit more water. (You don’t want it to be runny though as it isn’t a sauce.) Taste, and add salt and pepper accordingly.

5. Cook for 10 more minutes and then serve hot.

I ate mine with basmati rice and my homemade tandoori chicken! Delicious!

I hope you enjoy my recipe and as always I’d love to hear from you if any have tried it or any comments/advice/questions!

About Vered at EatNowTalkLater

25 responses »

  1. Delicious AND healthy! Great reminder of how to use “boring” cauliflower in a spicy way!

  2. I absolutely love your dishes Vered! Your posts inspire me to get into the kitchen and cook! And you know that I love a great curry of course. I had my first veg curry only last year when my wife made something similar but not with cauliflower. I share your appreciation for this veg and it’s very underrated in my opinion.
    Your presentation of this meal is fantastic.

  3. This sounds like a great meal.

  4. Love this!! I’m always nervous about trying curries but this looks pretty doable!

  5. What a great recipe! I am definitely going to try this. Again, you take stunning photos!

  6. I Love recipe with curry powder now i discover again a new one thanks for sharing ๐Ÿ™‚

  7. do you have nutritional info on this? I have type 1 diabetes and need to figure out the carb content of what I eat….

  8. I’m always looking for ways to use chickpeas and cauliflower, but never thought of putting them together. Looks yummy, I may have to try it and lie to my husband about the ingredients (he “hates” cauliflower).

  9. Wow, this looks good! Thanks for dropping by my blog and thus showing me yours ๐Ÿ™‚ I like it so much I’ve added it to my rss feeder ๐Ÿ™‚ You’ll be seeing me again ๐Ÿ™‚

  10. You never said what was in the garam masala. I figure you thought, so nu, I must tell you everything? Well… I used your recipe as a base and for the masala added 2 green cardamom pods, a whole, dried chilli, some mustard seed, a clove, dried mango powder and a stick of cinnamon. I ground all in a mortar and pestle except for the cinnamon and then dry roasted the spices. You see what happens when you don’t have guidance? One other point- it’s diabolically delicious, thank you.

  11. I’ve made this before and it’s really tasty – even for my husband who also ‘doesn’t like’ cauliflour. I’ve done Jamie Oliver’s macaroni and cauliflour cheese too – with the same plate-scraping success

  12. You’re images are amazing! All the food looks so vibrant and delicious. ๐Ÿ™‚

  13. This looks beautiful. Curry spices are cancer busters so I’m sure it is healthy as hell as well :p

  14. I can not wait to try this recipe!!!

  15. Pingback: Cauliflower Soup with Parmesan Dumplings « Eat Now Talk Later

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