chickpea and cauliflower curry

Gently dry fry the sliced mushrooms , add the rinsed can of chick peas and fresh garlic to the pan and continue to fry add water if it starts to stick.

gently fry the chickpeas, mushrooms and garlic

Break the cauliflower into florets and par boil for 3 mins. Add these florets to a large saucepan and transfer the chickpeas and mushrooms into the saucepan.

Add a large tablespoon of madras curry powder and 2 tins of chopped tomatoes and bring up to a simmer.

Add a handful of frozen peas to the saucepan and mix. Add a tablespoon of cornflower to a little cold water and mix then add this to the curry to thicken the sauce and stir and continue to simmer.

Once the sauce has thickened it is ready. turn off the heat and add freshly chopped coriander to the curry and serve.

chickpea and cauliflower curry
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Chickpea and Cauliflower Curry

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4

Ingredients

  • 1 can chickpeas
  • handful of mushrooms
  • 1 medium cauliflower
  • 2 cans of chopped tomatoes
  • 1 cup frozen peas
  • 1 tsp Madras curry powder
  • 1 tbsp cornflour mixed in a a little cold water
  • 1 bunch of chopped fresh coriander

Method

  • Gently dry fry the sliced mushrooms, add the rinsed can of chick peas and fresh garlic to the pan and continue to fry add water if it starts to stick.
  • Break the cauliflower into florets and par boil for 3 mins. Add these florets to a large saucepan and transfer the chickpeas and mushrooms into the saucepan
  • Add a large tablespoon of madras curry powder and 2 tins of chopped tomatoes and bring up to a simmer.
  • Add a handful of frozen peas to the saucepan and mix.
  • Add the cornflour to a little cold water and mix, then put this into the curry and stir and continue to simmer.
  • Once the sauce has thickened it is ready. Turn off the heat and add freshly chopped coriander to the curry and serve.
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