Trying to add more plant-based dishes to your menu? Here’s a delicious Cauliflower and Chickpea Curry full of flavour with just enough spice to keep you going back for more..
1 onion, diced
3 tsp olive oil
2 tsp crushed garlic
1/2 tsp ginger, ground or 2 tsp fresh grated
2 tsp Garam masala
1 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1 medium head cauliflower
1 can chickpeas, drained
1 can tomatoes, diced
3/4 cup Greek yoghurt (substitute with coconut milk if you’re going vegan)
Heat up a pot with olive oil and fry onion for about 5 minutes until soft.
Add in garlic and spices and fry for about 3 minutes. Splash in some water if it starts sticking to the bottom. Add in cauliflower florets, chickpeas and chopped tomatoes and simmer for 20 minutes with the lid on.
Add yogurt and simmer for another 10 minutes with the lid off. Garnish with coriander or herbs of your choice and serve with basmati rice
Let me know your thoughts if you give it a try!