Cauliflower and Chickpea Curry

Tender cauliflower florets coated in a creamy coconut sauce. The warm scent of cumin and the vibrant yellow of turmeric promise a dish full of character.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 730
• Protein: 28 g
• Carbs: 68 g
• Fat: 35 g

Ingredients

• 800 g Cauliflower ( cut into small florets )
• 400 g Chickpea ( cooked and drained )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Peanut oil
• 400 ml Coconut milk
• 3 piece Round tomato ( diced )
• 1 tsp Cumin seed
• 1 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 0.5 piece Fresh cilantro ( chopped )
• 20 g Fresh ginger ( grated )

Instructions

1. Toasting the spices

   Heat the oil in a sauté pan. Add the cumin seeds. When they start to crackle and release their aroma, they are ready.

2. Aromatic base

   Add the sliced onion, pressed garlic, and grated ginger. Sauté until the onion is translucent and slightly golden on the edges.

3. Coating the cauliflower

   Add the cauliflower florets, turmeric, and chili powder. Stir vigorously to coat each piece well with spices and oil.

4. Simmering and thickening

   Pour in the crushed tomatoes, chickpeas, and coconut milk. Cover and simmer over low heat. The sauce should reduce and coat the spoon, and the cauliflower should be tender when pierced with a knife.

5. Finishing touches

   Sprinkle with garam masala and chopped fresh coriander at the last moment to preserve the full power of the aromas.

Chef's tips

• Do not overcook the cauliflower; it should retain a slight bite so it doesn't turn into mush.
• If the sauce is too thick, loosen it with a splash of water at the end of cooking.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The flavors will be even better the next day.