Cauliflower & Chickpea Curry

Name: Cauliflower & Chickpea Curry
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 tablespoons Oil *I used Canola Oil; 1 large Onion *finely chopped OR cut into small pieces; 1-2 cloves Garlic *grated; 1 small piece Ginger *grated; 2 tablespoons Curry Powder; 1 can (400 g) Diced Tomatoes OR Crushed Tomatoes; 2 cups Vegetable Stock; 1/2 teaspoon Salt *alter the amount depending on the saltiness of the stock; 500 g Cauliflower *cut into bite-size florets; 1 can (400 g) Chickpeas *drained; 3-4 tablespoons chopped Parsley OR Coriander

Hiroko Liston @hirokoliston

Melbourne, Australia

Do you want to try a vegetarian dish on meat-free Monday? Try this super simple yet delicious Curry. It has fruity flavour as a can of Tomatoes is used. If Tomatoes are in season, you can use fresh Tomatoes. Season lightly, so that you can enjoy it as a soup. But I like to eat it with freshly cooked Rice. I seasoned it reasonably well.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

4 Servings

2 tablespoonsOil *I used Canola Oil
1large Onion *finely chopped OR cut into small pieces
1-2 clovesGarlic *grated
1small piece Ginger *grated
2 tablespoonsCurry Powder
1 can (400 g)Diced Tomatoes OR Crushed Tomatoes
2 cupsVegetable Stock
1/2 teaspoonSalt *alter the amount depending on the saltiness of the stock
500 gCauliflower *cut into bite-size florets
1 can (400 g)Chickpeas *drained
3-4 tablespoonschopped Parsley OR Coriander

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Steps

30 minutes

1

Heat Oil in a pot over medium heat, cook Onion until caramelised OR nicely browned.
2

Add Garlic, Ginger and Curry Powder, and stir. Add canned Tomatoes and cook, stirring frequently, until the mixture has turned into paste.
3

Add Vegetable Stock and season with Salt. Add Cauliflower florets and drained Chickpeas, and cook until Cauliflower is soft and the soup is thickened. Add Parsley (OR Coriander) and mix to combine.
4

Enjoy with Rice, Bread, OR as a soup.