Cauliflower recipes
30 minutes
Chickpea-and-cauliflower curry
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Chickpea-and-cauliflower curry
6
Easy
20 minutes
30 minutes
Ingredients
- 1 medium head cauliflower, broken into florets
- 1 x 400 g can chickpeas, drained
- 3 T canola oil
- 2 T garam masala
- 2 t cumin
- 1 T Woolworths chilli crunch
- sea salt and freshly ground black pepper to taste
- steamed rice or rotis, for serving
- coriander, to garnish For the curry:
- 3 T canola oil
- 1 onion, halved and thin sliced
- sea salt and freshly ground black pepper, to taste
- 8 curry leaves
- 2 ripe tomatoes, diced
- 1 T Woolworths garlic-and-ginger paste
- 2 t ground turmeric
- 1 T garam masala
- 2 t sugar
- 1–1 1/2 cups water
- 1/2 cup plain yoghurt
Method
1 Place the cauliflower, chickpeas, canola oil, garam masala, cumin, chilli crunch, salt and pepper in a mixing bowl and toss to coat well. Air-fry for 20 minutes at 180°C, or until the cauliflower is slightly charred and the chickpeas are slightly crisp.
2 To make the curry, heat the oil in a pan over a medium heat, add the onion and season with salt. Add the curry leaves and cook until the onions have completely softened. Add the diced tomatoes, garlic-and-ginger paste and cook for 1 minute, then add the spices and toast for a minute or until fragrant.
3 Add the sugar and water, then add the chickpeas and cauliflower and simmer for 10 minutes.
4 Reduce the heat to low and stir through the yoghurt, then check the seasoning. Heat for 5 minutes, then serve the curry with the steamed rice or roti, garnished with coriander.
Production: Amy Ebedes-Murray
Videographer: Romy Wilson
Photographer: Shavan Rahim