Chickpea-cauliflower curry – chickpeas, cauliflower, tomatoes, onions, garlic, ginger and a unique spice blend. One pot, one hour – flavor perfection!
- 2 large onions, chopped (about 4 cups)
- 4 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tsp. dried chili flakes (you may want to adjust this depending on how spicy you like it)
- 1 cup water
- 1 medium head cauliflower cut into small florets (aim for about 6-7 cups small florets)
- 2-star anise or 1 tsp. ground anise
- 2 tsp garam masala
- 2 tsp. ground coriander
- 2 tsp. cumin
- 5 medium tomatoes diced (about 5 cups)
- 2 15-oz (400 gm.) cans chickpeas, drained and rinsed
Preparation tip: I used 2-star anise for this recipe, so I ground them, the garam masala, coriander and cumin in a spice grinder. If you use anise seed, use 1 tsp.
- Add the onions to a medium soup pot and, over medium heat, sauté the onions for about 5 minutes until they begin to soften.
- Add the garlic, ginger and red chili flakes and continue cooking for another minute.
- Add 1 cup water and stir in to deglaze the pan.
- Lower the heat to simmer, add the cauliflower, cover the pot and allow the cauliflower to steam over low heat for 8-10 minutes. This will start the cooking process.
- Add the spices (anise, garam masala, coriander and cumin), tomatoes and chickpeas. Mix well.
- Cover the pot and continue cooking for another 15-20 minutes until the tomatoes break down and the cauliflower is tender.
- Taste and add salt and pepper if desired.
- Garnish with fresh cilantro chopped and serve with rice if desired.
- Nutritional information does not include rice or other grain.
- Speaking of rice. It’s traditional to serve this curry with rice; however, you can also use cooked quinoa, bulgur or another of your favorite grains. This is even great with rice noodles.
- If you use frozen cauliflower in place of fresh, reduce the deglaze water to ¼ cup and add the frozen directly or if thawed, skip the simmering cauliflower step and just add it along with the tomatoes, spices and chickpeas, stir and cook for 15-20 minutes or until the tomatoes have broken down.
- Category: Main Courses
- Cuisine: Indian
Keywords: chickpea-cauliflower curry