Cauliflower and Chickpea Curry

In this video, Chetna Makan shares her recipe for a delicious Cauliflower and Chickpea Curry, a perfect weeknight meal that is thick, flavorful, and incredibly satisfying.

Ingredients

• Vegetables: 1 large cauliflower (cut into small florets), 2 roughly chopped onions, 200g frozen peas [00:55, 07:24].

• Protein: 1 tin (400g) of chickpeas [07:37].

• Base: 400g tomato passata (or chopped/fresh tomatoes), 3-4 grated garlic cloves, and a piece of grated ginger [01:43, 02:14].

• Spices & Seeds: * 1 tsp black mustard seeds, 1 tsp cumin seeds [01:19].

• 1 tsp salt, 1 tsp turmeric, ½ tsp chili powder, 2 tsp ground coriander, 1 tsp garam masala, 1 tsp amchoor (dried mango powder) [04:28].

• Finishing Touches: 1 tsp honey (or brown sugar), 1 large tbsp dried fenugreek (kasuri methi), a splash of double cream (2-3 tbsp), and fresh coriander [07:59, 08:34].

• Other: 2-3 tbsp olive oil and approximately 300-400ml water [01:06, 05:38].

Cooking Instructions

1. Sauté Aromatics: Heat the oil in a pan. Add the mustard and cumin seeds. Once they sizzle, add the chopped onions and cook for 6-7 minutes until they are nicely golden [01:19, 01:30].

2. Add Ginger & Garlic: Stir in the grated ginger and garlic and cook for 1 minute [02:06].

3. Prepare the Sauce: Pour in the tomato passata and about 100ml of water. Cover and let it simmer on medium heat for 10 minutes to allow the base to thicken and cook through [02:14, 02:46].

4. Spice it Up: Add all the dry spices (salt, turmeric, chili powder, coriander, garam masala, and amchoor). Stir well [04:28].

5. Cook the Cauliflower: Add the cauliflower florets and about 200-300ml of boiling water. You want enough liquid to cover the cauliflower but not so much that it becomes watery. Cover and cook for about 10 minutes until the cauliflower is almost tender but still has a slight bite [05:16, 07:07].

6. Add Remaining Veg & Protein: Stir in the frozen peas and the drained chickpeas. Increase the heat slightly to bring everything back to temperature [07:24, 07:45].

7. Final Seasoning & Finish: Add the honey (to balance the acidity of the tomatoes), dried fenugreek, and most of the fresh coriander. Pour in the double cream for richness and stir everything together [07:59, 08:34].

8. Serve: Garnish with the remaining fresh coriander. This curry is perfect served with chapati, paratha, naan, or rice [09:53].