Jun 012013

Cauliflower Chickpea Curry is very simple curry dish. This Cauliflower and Chickpea curry is made with very basic and less ingredients. Cauliflower Chickpeas Curry can be eaten as side dish or main dish.

Cooking Time: Appr. 25 Minutes
Serves: 3-4 People

Cauliflower Chickpea Curry


1 small cauliflower head
2 large onion
1 tinned chickpeas
1 tablespoon garlic-ginger paste
2 tablespoon tomato paste
1 teaspoon mustard seeds
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander power
½ teaspoon cumin powder
1 teaspoon garam masala powder
3 tablespoon oil
1 tablespoon chopped fresh coriander
Salt to taste

Cauliflower and Chickpea curry

Cooking Method:

1. Cut the cauliflower in small florets. Keep the florets in hot water for 15 mins.

2. Chop the onions.

3. Heat the oil in a pan. Add the mustard seeds. When the seeds crackle, add the chopped onions. Cook and stir the chopped onions until they are transparent.

4. Add the garlic-ginger paste. Mix well and cook for further 2 mins.

5. Add the cauliflower florets. Cover the lid and cook on low heat for 5 mins. Stir in between and let the steam water go in when you open the lid for stirring.

6. Add the tomato paste, chilli powder, turmeric powder, chopped fresh coriander and coriander powder. Mix well and cook for 2-3 mins.

7. Add the chickpeas with little water (or as much as you want in gravy), salt, garam masala powder and cumin powder.
Let the cauliflower chickpea curry simmer for 5 mins. Stir the cauliflower and chickpea curry in between to avoid cauliflower chickpeas curry sticking to the pan.

Serve cauliflower chickpea curry hot with any flat breads.

Cauliflower Chickpeas Curry

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