From RecipeTin Eats
Cauliflower and Chickpea Curry
- Time
- 30 min
- Makes
- 4
- Ingredients
- 18
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Ingredients
- 4 tbsp vegetable oil
- 1 tbsp ginger (finely grated)
- 3 large garlic cloves (minced.)
- 1 large onion (chopped (brown, white, yellow))
- 3 tsp coriander powder
- 1/4 tsp tumeric powder
- 1 tsp cumin powder
- 2 tsp paprika
- 1 1/2 cups chicken stock
- 800 g / 28 oz can crushed tomato
- 300 g / 4 cups (packed cauliflower small florets (1 small / 1/2 large cauliflower))
- 400 g / 14 oz can chickpeas (drained)
- Salt
- 1 tsp sugar - optional (Note 1)
- 3/4 cup frozen peas (75g)
- 3 tsp garam masala powder (Note 2)
- 1/4 cup coriander / cilantro leaves (chopped)
- Yoghurt (to serve (highly recommended))
Nutrition · per serving
552 g per serving
- Calories
- 344 kcal
- Fat
- 15.8 g
- Fiber
- 11.6 g
- Sugar
- 11.5 g
- Sodium
- 933 mg
- Protein
- 10.7 g
- Carbohydrate
- 44.1 g
- Saturated fat
- 2.9 g
- Unsaturated fat
- 12.9 g
As published by RecipeTin Eats.
The method
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