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Recipe: Perfect Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

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Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas. A delicious and healthy recipe of cauliflower curry, aka cauliflower stir fry. To give it an extra flavour, we also add a bit of garam masala. Vegetarian Cauliflower With Chickpeas Curry Recipe.

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas Garam Masala can be found in Indian grocery stores and some traditional grocery stores. Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. You can have Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas using 15 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

  1. You need 400 grams of cauliflower.
  2. It's 150 grams of rice.
  3. Prepare 1 of big red bell pepper.
  4. You need 1 clove of garlic.
  5. You need 1 of red onion.
  6. Prepare 1 of red chili pepper.
  7. You need 30 grams of fresh ginger.
  8. You need 200 grams of peeled tomatoes (can).
  9. Prepare 125 grams of chickpeas (can).
  10. You need 150 milliliter of coconut milk.
  11. Prepare 1 bunch of fresh coriander.
  12. It's of some Indian Garam Masala spicemix (see also my recipe).
  13. You need of some kurkuma, cumin and paprika powder.
  14. Prepare of some olive oil or groundnut oil.
  15. Prepare of some fresh ground pepper and sea salt.

Add the cauliflower to the curry mix while it is still warm so it absorbs all the flavours. A few years ago I was lucky enough to visit India and experience some of its amazing food firsthand. Straight away I realised that it's the vegetarian food we should be eating, rather than the traditional meat curries we. Cauliflower Potato Curry - Indian RecipeVeggieFoodRecipes.

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas instructions

  1. Wash and cut the cauliflower into bite sized roses then put aside.
  2. Peel the skin from the bell pepper with a potato peeler, cut in half, remove the inside then cut into 1/2cm stripes and put aside.
  3. Peel the onion, cut in half then in thin half rings and put aside.
  4. Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside.
  5. Squash the garlic flat then cut in small pieces and put aside.
  6. Wash the chili pepper, remove seeds, cut fine and put aside.
  7. Take the chickpeas from the can, wash them and put aside.
  8. You can bring some water with salt to a boil for the rice, also add a decent amount of oil to a wok pan (or other frying pan).
  9. You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed.
  10. Put the wok pan on high heat, throw in the cauliflower roses as soon as the oil is hot and damping (it should sizzle when you add them) and bake them at high heat for about 2-3 minutes.
  11. Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well.
  12. After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now.
  13. After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy.
  14. Add a good snuff of kurkuma, cumin and paprika powder and stir well before also adding 2 teaspoons of Garam Masala spices, fry this all together for a minute and smell the aromas coming out.
  15. Now add the cut peeled tomatoes with juice to the pan and stir.
  16. Add the cocunut milk and the chick peas, bring it all to a boil and let it to softly simmer for another 10 minutes or so.
  17. Meanwhile prepare the rice according to instructions on package.
  18. Wash the fresh coriander, cut it fine and put on table for garnish.
  19. At the end add some salt and pepper to taste, it will need some salt to get its full flavour but it's not supposed to be salty, rather spicy, so if needed add one more teaspoon of Garam Masala.

Garam Masala, salt, cauliflower, turmeric powder Potato Cauliflower and Green Bean CurryKitchenAid. Garam Masala, cauliflower florets, ground coriander, minced Chickpea Curry, South Indian StyleHoly Cow! This chickpea spinach curry is healthy, vegan, and ready in under half an hour. Tender chickpeas and spinach in a spiced tomato onion gravy, why This incredibly tasty, healthy, filling, vegan, and cheap-to-make chickpea spinach curry, also known as chana palak masala, can be made in less. Toasting store-bought curry powder in a skillet for our vegetable curry recipe turned it into a flavor powerhouse.

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