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Curry de pois chiches et chou-fleur - En-tete

Chickpea and Cauliflower Curry

This Indian curry combines chickpeas and melt-in-your-mouth cauliflower in a spicy tomato and yogurt sauce.
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5/5 (29)
Cook Time: 20 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Indian
Servings: 1 serving
Author: Marc Winer

Ingredients

  • 1 small can chickpeas (cooked, canned or jarred) 200 g
  • 150 g cauliflower cut into small florets
  • 1 tomato
  • 1 red onion
  • a small piece ginger fresh
  • 2 cloves garlic
  • 2 teaspoons tomato paste
  • 3 tablespoons yogurt, dairy or plant-based
  • 1 tablespoon chili flakes
  • 2 teaspoons coriander seeds ground
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika preferably smoked
  • 1 pinch black pepper
  • avocado oil, mild olive oil or high-oleic sunflower oil for cooking
  • or coconut oil for cooking

Procédé

  • Take the cauliflower out of the freezer. It usually already comes in small florets. If using fresh cauliflower, separate it into small florets, rinse briefly and leave to drain.
    150 g cauliflower
  • Thinly slice the onion and sauté until translucent.
    1 red onion, avocado oil, mild olive oil or high-oleic sunflower oil, or coconut oil
  • Crush the garlic. Grate the ginger. Add both. Sauté everything briefly.
    2 cloves garlic, a small piece ginger
  • Add all the spices and sauté everything briefly. The mixture will now become a little dry. This is fine for an Indian curry; you will deglaze the pan in a moment.
    1 tablespoon chili flakes, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 pinch black pepper
  • Chop the tomato and add it. Remove the tough core where the stem was attached, but keep the seeds and juice.
    1 tomato
  • Add the cauliflower, along with the tomato paste and the entire can of chickpeas, including the aquafaba (the liquid). Simmer for 10 minutes to a quarter of an hour.
    2 teaspoons tomato paste, 1 small can chickpeas (cooked, canned or jarred)
  • Turn off the heat and stir in the yogurt.
    3 tablespoons yogurt, dairy or plant-based

Notes

Equipment: large PFAS-free frying pan (or a cast-iron pan if you are used to cooking with one), spatula, garlic press, grater (box grater).
Did you make this recipe?Tag @marcwiner on Instagram!