Recipe: Tasty Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas. Vegetarian Cauliflower With Chickpeas Curry Recipe. caribbeanpot. Chris De La Rosa from CaribbeanPot.com shares a delicious vegetarian curry cauliflower with chickpeas recipe. Cauliflower Masala Curry prepared in my Village by Grandma

If you prefer a milder curry simply tamp down the hot spices, or my vegan one-pot Tikka Masala or luscious vegan Dal Makhani might also be. All About Chole (Indian Chickpea Curry). Indian vegetable curries include a wide range of dishes like matar panner, malai kofta, chole masala, methi malai matar, vegetable korma, navratan korma etc. You can have Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas using 15 ingredients and 19 steps. Here is how you cook that.

Ingredients of Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

1. It's 400 grams of cauliflower.
2. It's 150 grams of rice.
3. You need 1 of big red bell pepper.
4. You need 1 clove of garlic.
5. Prepare 1 of red onion.
6. You need 1 of red chili pepper.
7. Prepare 30 grams of fresh ginger.
8. Prepare 200 grams of peeled tomatoes (can).
9. Prepare 125 grams of chickpeas (can).
10. Prepare 150 milliliter of coconut milk.
11. Prepare 1 bunch of fresh coriander.
12. It's of some Indian Garam Masala spicemix (see also my recipe).
13. It's of some kurkuma, cumin and paprika powder.
14. You need of some olive oil or groundnut oil.
15. You need of some fresh ground pepper and sea salt.

This vegan Indian cauliflower curry recipe is a delight for the senses. Whatever the origins of curry are, you can enjoy it from the comfort of your home wherever you live. Add the cauliflower to the curry mix while it is still warm so it absorbs all the flavours. A few years ago I was lucky enough to visit India and experience some of its amazing food firsthand.

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas instructions

1. Wash and cut the cauliflower into bite sized roses then put aside.
2. Peel the skin from the bell pepper with a potato peeler, cut in half, remove the inside then cut into 1/2cm stripes and put aside.
3. Peel the onion, cut in half then in thin half rings and put aside.
4. Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside.
5. Squash the garlic flat then cut in small pieces and put aside.
6. Wash the chili pepper, remove seeds, cut fine and put aside.
7. Take the chickpeas from the can, wash them and put aside.
8. You can bring some water with salt to a boil for the rice, also add a decent amount of oil to a wok pan (or other frying pan).
9. You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed.
10. Put the wok pan on high heat, throw in the cauliflower roses as soon as the oil is hot and damping (it should sizzle when you add them) and bake them at high heat for about 2-3 minutes.
11. Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well.
12. After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now.
13. After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy.
14. Add a good snuff of kurkuma, cumin and paprika powder and stir well before also adding 2 teaspoons of Garam Masala spices, fry this all together for a minute and smell the aromas coming out.
15. Now add the cut peeled tomatoes with juice to the pan and stir.
16. Add the cocunut milk and the chick peas, bring it all to a boil and let it to softly simmer for another 10 minutes or so.
17. Meanwhile prepare the rice according to instructions on package.
18. Wash the fresh coriander, cut it fine and put on table for garnish.
19. At the end add some salt and pepper to taste, it will need some salt to get its full flavour but it's not supposed to be salty, rather spicy, so if needed add one more teaspoon of Garam Masala.

Straight away I realised that it's the vegetarian food we should be eating, rather than the traditional meat curries we. Toasting store-bought curry powder in a skillet for our vegetable curry recipe turned it into a flavor powerhouse. Further experimentation proved that a few pinches of garam masala added even more spice flavor. To build the rest of our flav. Chickpea Curry, more authentically known as channa masala, is hearty, delicious Indian vegetarian comfort food.