Cauliflower and Chickpea Curry

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Finished chickpea and cauliflower curry

 

This isn’t Indian curry, it’s proper British curry, and it’s really simple to make. It’s more of a formula than a recipe – you can vary it as much as you like.

Chickpeas and Cauliflower

Cauliflower and chickpea is my favourite combination- butternut squash and cashew is also good, or you could try it with leftover cooked meat if you’re a meat eater.

 

Tips

  • If you double the quantities, don’t double the liquid, use a bit less.
  • Spices keep for a very long time and they’re not expensive, but if you’re not feeling brave use a ready made spice mix like garam masala, and some extra chilli.

Chickpea and Cauliflower Curry

Yields 2

Cauliflower and Chickpea Curry

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 1 cauliflower
  • 1 can of chickpeas
  • 3/4 of a mug of milk
  • 3/4 of a mug of vegetable stock
  • approx. 2 desert spoons plain flour
  • a little cooking oil
  • 1 onion
  • Chilli to taste- I use about 1/2 tsp chilli powder
  • Other spices: 1 desertspoon coriander, 1tsp each of cumin and turmeric and a pinch of ginger

Instructions

  1. Cut the cauliflower into chunks, and boil it until it's just tender.
  2. Measure out your milk and stock, and chop the onion.
  3. When the cauliflower is done, drain it and set it on one side in a colander, with the pan lid on top to keep the heat in.
  4. Now place the pan on the heat to dry it, then add the cooking oil.  Fry the onion until it's started to soften.
  5. Remove the pan from the heat and stir in the flour and spices.  Return it to the heat and cook for a moment, then add the stock and milk a little at a time.
  6. Bring the sauce to the boil and simmer until it starts to thicken.
  7. Add the cauliflower and chickpeas, and simmer gently until it's all heated through.
Recipe Type: Dinner
http://busylizziecooks.com/cauliflower-and-chickpea-curry/

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