Cauliflower & Chick Pea Curry

AuthorBobCategory, DifficultyBeginner

A vegetarian alternative to a classic curry - medium hot, creamy and extremely nutritious - served with puppodums and mango chutney.

cauliflower & Chick Pea Curry

Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 4 tbsp Vegetable Oil
 25 g Butter
 1 Medium Onion
 2 Cloves of Garlic
 1 tbsp Tomato Puree
 25 g Raisins
 1 tbsp Jam (Any)
 1 tsp Salt
 0.50 tsp Black Pepper
 15 g Madras Curry Powder
 3 tbsp Plain Flour
 1 pt Vegetable Stock
 250 g Natural Yogurt
 1 Medium Cauliflower
 400 g Tin of Chickpeas

1

Peel and cut your onion into rough dice. Peel and chop the garlic cloves. Place on one side.

2

Break up your cauliflower into florets. Drain the chick peas. Place both items on one side.

3

Put the oil and butter into a large saucepan or wok over a medium high heat.

4

Add the onion, garlic, tomato puree, raisins, jam, salt and pepper and cook until tender.

5

Reduce the heat and add the madras curry powder, mix well, and allow to simmer for 8 minutes.

6

Incorporate the flour and gradually add the vegetable stock to form the sauce. Add the natural yogurt and blend into the sauce.

7

Finally, add the cauliflower florets and chick peas to the sauce. Simmer for 30 minutes.

8

Serve with Basmati Rice, Puppodums and Mango Chutney.

Ingredients

 4 tbsp Vegetable Oil
 25 g Butter
 1 Medium Onion
 2 Cloves of Garlic
 1 tbsp Tomato Puree
 25 g Raisins
 1 tbsp Jam (Any)
 1 tsp Salt
 0.50 tsp Black Pepper
 15 g Madras Curry Powder
 3 tbsp Plain Flour
 1 pt Vegetable Stock
 250 g Natural Yogurt
 1 Medium Cauliflower
 400 g Tin of Chickpeas

Directions

1

Peel and cut your onion into rough dice. Peel and chop the garlic cloves. Place on one side.

2

Break up your cauliflower into florets. Drain the chick peas. Place both items on one side.

3

Put the oil and butter into a large saucepan or wok over a medium high heat.

4

Add the onion, garlic, tomato puree, raisins, jam, salt and pepper and cook until tender.

5

Reduce the heat and add the madras curry powder, mix well, and allow to simmer for 8 minutes.

6

Incorporate the flour and gradually add the vegetable stock to form the sauce. Add the natural yogurt and blend into the sauce.

7

Finally, add the cauliflower florets and chick peas to the sauce. Simmer for 30 minutes.

8

Serve with Basmati Rice, Puppodums and Mango Chutney.

Cauliflower & Chick Pea Curry

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