You know I just LOVE Indian food! When I saw this recipe I just had to try it. This is a very light curry and an easy one to prepare. I enjoyed it with rice, but I'm sure a naan bread would be a perfect accompaniment too. You could always add some other vegs like peas or broccoli, but I followed the original recipe to a T (the fact that I'm a huge fan of cauliflower was definitely a bonus). Hope you'll try and enjoy this one as I did.
- 2 tablespoons vegetable oil
- 3 onions, chopped
- 4 cloves of garlic, chopped
- 1 teaspoon fresh ginger, grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- a pinch of dried chilli flakes
- 2 star anise
- 400 g can chopped tomatoes
- 400 g can chickpeas, drained (reserve the liquid, it's your precious aquafaba!)
- 2 teaspoons garam masala
- a hand full of fresh coriander, chopped (again, didn't have any at home so couldn't add it)
- salt, to taste
- freshly ground black pepper, to taste
Method:
- Place the cauliflower in a large pan of cold water, add a pinch of salt and bring to a boil.
How to make it...
Ingredients:
- 1 medium cauliflower, trimmed and cut into small sized florets- 2 tablespoons vegetable oil
- 3 onions, chopped
- 4 cloves of garlic, chopped
- 1 teaspoon fresh ginger, grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- a pinch of dried chilli flakes
- 2 star anise
- 400 g can chopped tomatoes
- 400 g can chickpeas, drained (reserve the liquid, it's your precious aquafaba!)
- 2 teaspoons garam masala
- a hand full of fresh coriander, chopped (again, didn't have any at home so couldn't add it)
- salt, to taste
- freshly ground black pepper, to taste
Method:
- Place the cauliflower in a large pan of cold water, add a pinch of salt and bring to a boil.
- Once it has come to a boiling point, take of the
heat and drain.
- Replace the lid and set aside.
- Heat the oil in a large frying pan, and set over medium heat.
- Heat the oil in a large frying pan, and set over medium heat.
- Add the onions, garlic and grated ginger and fry for around 10 minutes, stir regularly until soft, but not brown.
- Add all the spices, apart from the garam masala and cook over a low heat for another 5 minutes or so, until fragrant.
- Add the chopped tomatoes and drained chickpeas and stir to combine.
- Add the cauliflower and enough water to just about cover everything. Bring to simmer. Continue to simmer for about 10 minutes, until the cauliflower is tender.
- Stir in the garam masala and half of the chopped
fresh coriander. Check the seasoning and add salt and freshly ground
black pepper to your liking.
- Sprinkle the rest of the fresh coriander over the top just before serving.
- Sprinkle the rest of the fresh coriander over the top just before serving.
- Serve with rice, naan or chapatis.
Smacznego!
Smacznego!
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I love indian food and curry dishes like this always taste well. I will try it.
ReplyDeleteYes, please try it. Doens't need a lot of different spices but still gives an amazing result. It's light but filling at the same time.
DeletePlease do let me know how it turned out for you!
Pozdrawiam, Anula.
I tried this and it was lovely. Thank you for the great recipe!
ReplyDeleteThank you! I'm glad you liked it and it worked well for you :)
DeletePozdrawiam, Anula.