Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas. A delicious and healthy recipe of cauliflower curry, aka cauliflower stir fry. To give it an extra flavour, we also add a bit of garam masala. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
This vegetarian Sweet Potato Chickpea Curry is easy to make, healthy, and packed with the flavours of garam masala. Add coconut milk, tomatoes, chickpeas, and sweet potatoes. Stir and bring to a boil, then reduce heat to medium-low.
Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, vegetarian indian curry with garam masala, cauliflower and chick peas. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
A delicious and healthy recipe of cauliflower curry, aka cauliflower stir fry. To give it an extra flavour, we also add a bit of garam masala. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It's simple, it's fast, it tastes yummy. Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is something that I've loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have vegetarian indian curry with garam masala, cauliflower and chick peas using 15 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
- {Take 400 grams of cauliflower.
- {Prepare 150 grams of rice.
- {Take 1 of big red bell pepper.
- {Prepare 1 clove of garlic.
- {Make ready 1 of red onion.
- {Make ready 1 of red chili pepper.
- {Get 30 grams of fresh ginger.
- {Get 200 grams of peeled tomatoes (can).
- {Get 125 grams of chickpeas (can).
- {Take 150 milliliter of coconut milk.
- {Make ready 1 bunch of fresh coriander.
- {Prepare of some Indian Garam Masala spicemix (see also my recipe).
- {Prepare of some kurkuma, cumin and paprika powder.
- {Get of some olive oil or groundnut oil.
- {Take of some fresh ground pepper and sea salt.
Simmer until sweet potatoes are tender and sauce is thickened. Cauliflower is used readily in Indian food - the secret is not to overcook it. A few years ago I was lucky enough to visit India and experience some of its amazing food firsthand. Straight away I realised that it's the vegetarian food we should be eating, rather than the traditional meat curries we are so.
Steps to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
- Wash and cut the cauliflower into bite sized roses then put aside.
- 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.
- Peel the onion, cut in half then in thin half rings and put aside.
- Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside.
- Squash the garlic flat then cut in small pieces and put aside.
- Wash the chili pepper, remove seeds, cut fine and put aside.
- Take the chickpeas from the can, wash them and put aside.
- 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).
- You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed.
- 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.
- Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well.
- After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now.
- After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy.
- 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.
- Now add the cut peeled tomatoes with juice to the pan and stir.
- 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.
- Meanwhile prepare the rice according to instructions on package.
- Wash the fresh coriander, cut it fine and put on table for garnish.
- 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.
All About Chole (Indian Chickpea Curry). For those of you that have no idea what Chole is or have If you recall, I originally developed my popular Cauliflower Tikka Masala recipe because I wanted a Also, depending on the type of garam masala, some are stronger than others and spicy, so you can. This is a favorite Indian-style vegetarian curry that is easy to make and tastes great, thanks to the plethora of spices and a variety of vegetables. Reviews for: Photos of Vegetarian Indian Cauliflower and Pea Curry. Aloo Gobi Masala (Indian Potato Cauliflower Curry)An Edible Mosaic. crushed red pepper flakes One Pot Chickpea and Cauliflower CurryGirl and The Kitchen.
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