Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas. Great recipe for Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas. Aside from garam masala, which we ordered online, we had everything in our pantry to create this meal, and we will absolutely cook it again. Heat oil in a large skillet or saute pan over medium-high heat.

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas The flavours are also so different from my Indian Butter Cauliflower and my Butter Tofu Chicken. In the Chickpea Curry, the flavours are more garam-masala-y. In the 'butter' dishes, they lend to a more creamy indulgent side and are slightly sweet.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, vegetarian indian curry with garam masala, cauliflower and chick peas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. They're nice and they look wonderful. Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is something which I've loved my entire life.

Great recipe for Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas. Aside from garam masala, which we ordered online, we had everything in our pantry to create this meal, and we will absolutely cook it again. Heat oil in a large skillet or saute pan over medium-high heat.

To begin with this recipe, we have to prepare a few ingredients. You can have vegetarian indian curry with garam masala, cauliflower and chick peas using 15 ingredients and 19 steps. Here is how you can achieve it.

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

Prepare 400 grams cauliflower.
Prepare 150 grams for rice.
You need 1 of big red bell pepper.
Need 1 clove - garlic.
Need 1 for red onion.
Require 1 red chili pepper.
Give 30 grams for fresh ginger.
Provide 200 grams peeled tomatoes (can).
Need 125 grams chickpeas (can).
Provide 150 milliliter - coconut milk.
Need 1 bunch of fresh coriander.
Give some Indian Garam Masala spicemix (see also my recipe).
Need - some kurkuma, cumin and paprika powder.
Prepare of some olive oil or groundnut oil.
Need of some fresh ground pepper and sea salt.

In this Chickpea Tikka Masala, tomato and texture is king. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin. This vegan tikka masala is rich, creamy and packed with flavor! Made with tender cauliflower florets and hearty chickpeas are simmered in a spicy cashew tomato sauce, you'd never guess this cozy curry was dairy free.

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

Wash and cut the cauliflower into bite sized roses then put aside.
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.
Peel the onion, cut in half then in thin half rings and put aside.
Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside.
Squash the garlic flat then cut in small pieces and put aside.
Wash the chili pepper, remove seeds, cut fine and put aside.
Take the chickpeas from the can, wash them and put aside.
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).
You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed.
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.
Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well.
After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now.
After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy.
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.
Now add the cut peeled tomatoes with juice to the pan and stir.
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.
Meanwhile prepare the rice according to instructions on package.
Wash the fresh coriander, cut it fine and put on table for garnish.
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.

A delicious Indian-inspired dinner that tastes like it came from a restaurant and is easy enough for a weeknight! Break your cauliflower into little florets, and add that to the pan. Coat the cauliflower in the spices. Add a bit of water from the chickpea tin to loosen the curry. The great thing about this coconut cauliflower chickpea curry (besides the fact that it is healthy AND tasty) is that it is extremely easy to make.

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