Tandoori cauliflower and chickpea curry

This nutritious vegetable curry will warm you up this winter. Make a big batch of tandoori spice mix and keep in an airtight container to jazz up any weeknight meal.

 1 hour

Serves 4-6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Tandoori spice mix:

  • 1 Tbsp (15ml) each coriander and cumin seeds, toasted
  • 1 tsp (5ml) each paprika, turmeric, cayenne pepper and ground ginger
  • ½ tsp (3ml) salt
  • 3 Tbsp (45ml) canola oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • Knob butter (optional)
  • 2 packets (300g each) cauliflower florets
  • 2 cans (400g each) chopped tomatoes
  • 3 Tbsp (45ml) sugar (or 2 Tbsp (30ml) honey works well too)
  • 2 cups (500ml) vegetable stock
  • 2 cans (400g each) chickpeas, rinsed
  • 3 Tbsp (45ml) chopped coriander
  • Juice (60ml) of 1 lemon
  • 3 Tbsp (45ml) pomegranate rubies (optional)
  • Salt and milled pepper
  • Cooked basmati rice, for serving

Homemade coriander chutney: 

  • ½ cup (125ml) desiccated coconut
  • ½ green chilli
  • 1 punnet (20g) fresh coriander
  • 2 Tbsp (30ml) peanuts
  • ½ tsp (3ml) ground cumin
  • ½ cup (125ml) plain yoghurt
  • Juice (30ml) and grated peel of 1 lime
  • Salt and milled pepper

Method

  1. Crush spice mix using a pestle and mortar.
  2. Heat oil in a large pot and sauté onion and garlic for 3-5 minutes.
  3. Add spice mix and cook for a further 2 minutes.
  4. Add butter (if using) and cauliflower and stir well for 5 minutes, coating cauliflower in spices.
  5. Remove cauliflower and set aside.
  6. Stir through tomatoes, sugar or honey and stock.
  7. Cover and simmer for 20-25 minutes, stirring at regular intervals.
  8. Add chickpeas and return cauliflower to pot.
  9. Simmer for 5 minutes and stir through coriander, lemon juice and pomegranate rubies (if using) and season.
  10. For chutney, blitz all ingredients together until smooth. Season.
  11. Remove from heat and serve with rice and homemade coriander chutney.

    Check Out Our Chicken Curry Recipe

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Tandoori chicken wings with raita

The yoghurt in this marinade helps to keep the wings tender and succulent on the inside. Tandoori spices bring the heat, while the creamy raita dipping sauce will keep you cool.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.