Cauliflower and Chickpea (Garbanzo Bean) Curry

  

This is a delicious and quick curry, which is easy to make, vegan-friendly and tastes fantastic. It’s Indian-inspired, and uses the cheat ingredient of pre-made concentrated curry paste. I’ve grown up with Patak’s, so I’m delighted that they sell it in the US. I have a variety of Patak’s curry pastes. On this occasion, I used the biryani (cilantro and cumin) paste. If you use a different brand, you may need to adjust the amounts to get the flavor right.

The dish can be made in under 30 minutes. I pop on the rice to cook first, then start prepping the cauliflower, onion and garlic. When ready, I just start to cook it. The curry is a dry one, with the spices sticking onto the cauliflower and chickpeas (garbanzo beans). The trick is to cook the cauliflower and chickpeas (garbanzo beans) until they are soft and tender. I love to serve it over brown rice.

  

CAULIFLOWER AND CHICKPEA (GARBANZO BEAN) CURRY

Serves 2-3

  

Ingredients

  • 1 teaspoon oil
  • 1 small onion, diced
  • 2-3 cloves garlic, crushed
  • 50 g (3 tablespoons and 1 teaspoon) Patak’s curry paste of your choice
  • 1 tablespoon tomato puree (optional)
  • 500 ml (2 c and 4 teaspoons) boiling water and more as needed
  • 1 teaspoon better than bouillon* vegetable stock
  • 1 medium head cauliflower, cut into florets
  • 1 (400-425 g, 14-15 oz) tin (can) chickpeas (garbanzo beans), rinsed and drained
  • Cooked rice for serving

* Better than bouillon is a concentrated paste, which you add water to, to make a stock. If this is not available, use stock cubes or ready-made unsalted stock instead of water in step 4.

  

Method

1. Heat the oil in a large, non-stick frying pan over medium heat.

2. Sauté onion and garlic until aromatic, about 4-5 minutes.

3. Add curry paste, tomato puree and stock paste. Stir for 1-2 minutes.

4. Add boiling hot water and stir until everything is evenly incorporated.

5. Stir in cauliflower and chickpeas (garbanzo beans), making sure every piece of cauliflower has a coating of curry sauce.

6. Cover and simmer for 15 minutes, or until everything is tender, stirring from time to time. If the pan gets too dry, add a splash of boiling water, but do not add too much.

7. The curry should be relatively dry at this stage. If not, remove the lid and cook until any excess moisture boils off.

8. Serve with rice and/or naan bread.

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