Ingredients

Method

• 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

Ingredients

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.

Find more curry recipes here

Production: Amy Ebedes-Murray

Videographer: Romy Wilson

Photographer: Shavan Rahim