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Cauliflower Chickpea Curry

Cauliflower Chickpea Curry

Perfect Indian Cauliflower and Chickpea Curry is a healthy, easy and vegan dish. A satisfying meal that's full of flavors! & oh! so delicious!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • 9 Piece Silicone Spatula Set - 446°F Heat Resistant Rubber Spatula .Kitchen Spatulas.Plastic Spatula. for Cooking, Baking, Mixing. Nonstick Cookware friendly. BPA-Free,Dishwasher Safe (Mixed Colors)
  • Calphalon 2 Piece Contemporary Frying Pan set, Nonstick, Black
  • Maggi Real Coconut Milk Powder, 300g

Ingredients
  

  • 1 small head approx, 500 gms Cauliflower; broken into small florets
  • 1 - 15 oz Garbanzo beans; rinsed & drained
  • ½ cup Coconut Milk add more coconut milk if you want more liquid in your curry
  • ¼ cup finely chopped Onion
  • 1 tbsp ginger garlic paste approx. 10 gm each of ginger and garlic
  • 2 whole red chilies; broken into 2 small pieces
  • 1 tsp Kashmiri red chilli powder/Paprika adjust to taste; See recipe notes
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric powder
  • ½ tsp Garam masala optional; but recommended
  • 1-2 tbsp. oil; divided
  • 2 tbsp finely chopped cilantro for garnish

Instructions
 

  • Roasting CauliflowerHeat a skillet over medium-high heat until very hot.
  • Swirl in a bit of oil.
  • Add the cauliflower florets, and let cook, 3 to 4 minutes.
  • Using a spatula, gently flip the cauliflower florets. Continue to cook, until the cauliflower is lightly browned (3-4 minutes).
  • Remove the cauliflower florets from heat .
  • Making the CurryTo the same skillet on medium high heat add, more oil. When the oil is hot, add the finely chopped onion and ginger garlic paste.
  • Saute till onions turn translucent and ginger and garlic lose the raw smell.
  • Add the spice powders - cumin powder. Kashmiri red chilli powder and Turmeric Powder. Fry for 2-3 minutes.
  • Add the chickpeas and roasted cauliflower.
  • Pour water; stir ; cover and cook until the cauliflower is cooked to your taste. [Note: I do check in between to make sure there is enough water to cook the cauliflower. Add more if required].
  • Set the heat to low. Add the coconut milk. Stir gently (without breaking the florets) and simmer for a couple of minutes. [Note: If you are using Garam Masala, add that along with the coconut milk]
  • Transfer to a serving bowl. Garnish with finely chopped cilantro.
  • Serve with steamed rice/Naan.
  • Enjoy!

Video

Notes

1 cup = 250 ml  (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
Set the heat to the lowest setting before adding the coconut milk.
Do not over crowd the skillet while roasting the cauliflowers. If required, do in batches.
Kashmiri Red chilli powder is mild and gives it a mild hint of heat. You can use paprika instead. If you find that this is light for your palate, here are some ways you can take the heat up a notch/ a few notches :).
    Add Cayenne Pepper along with the Paprika/ Kashmiri Red chilli powder
    Use any other ground red chilies
    Add red chilli flakes.
    Use some fresh green chillies/Serrano pepper
    Edit 10/09/2020: A reader tried the recipe and found it tad bit spicy. Everyone's palette is different and it is easy to find some of the Indian spices to be spicy. To make this less spicy, you can do the following:
    • Skip the whole red chillies
    • Reduce the quantity of Kashmiri red chilli powder or Paprika. Always adjust to your taste.
    • Increase the quantity of coconut milk. It will tone down the spice level.
    • Skip the garam masala.