Cauliflower and Chickpea Curry
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.9 (40)

Cauliflower and Chickpea Curry

NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 32%
CARBS 52G50% OF CAL
14G FIBER0G ADDED0G INTRINSIC20G OTHER18G TOTAL SUGAR
FAT 19G41% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Indian curry with cauliflower, chickpeas, and tomato base seasoned with garam masala and warm spices. Lighter and healthier than restaurant versions.

mainindiancurrybeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
10M
SODIUM
1152MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.