Tandoori cauliflower and chickpea curry
Make a big batch of this spice mix to add to other spicy meals.
- Serves 4
- Less than 1 hour
- Tandoori spice mix:
- 1 Tbsp (15ml) coriander seeds, toasted
- 1 Tbsp (15ml) cumin seeds, toasted
- 1 tsp (5ml) paprika
- 1 tsp (5ml) ground turmeric
- 1 tsp (5ml) cayenne pepper
- 1 tsp (5ml) ground ginger
- ½ tsp (3ml) salt
- 3 Tbsp (45ml) canola oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- Knob butter (optional)
- 2 packets (300g each) cauliflower florets
- 2 cans (400g each) chopped tomatoes
- 3 Tbsp (45ml) sugar or 2 Tbsp (30ml) honey
- 2 cups (500ml) vegetable stock
- 2 cans (400g each) chickpeas, rinsed
- 3 Tbsp (45ml) chopped coriander
- Juice (60ml) of 1 lemon
- 3 Tbsp (45ml) pomegranate rubies (optional)
- Salt and milled pepper
- Cooked basmati rice, for serving
- Coriander chutney:
- ½ cup (125ml) desiccated coconut
- ½ green chilli
- 1 punnet (20g) fresh coriander
- 2 Tbsp (30ml) peanuts
- ½ tsp (3ml) ground cumin
- ½ cup (125ml) plain yoghurt
- Juice (30ml) and grated peel of 1 lime
- Crush spice mix using pestle and mortar.
- Heat oil in a large pot and sauté onions and garlic for 3-5 minutes.
- Add spice mix and cook for a further 2 minutes.
- Add butter (if using) and cauliflower and stir well for 5 minutes, coating cauliflower in spices.
- Remove cauliflower and set aside.
- Stir through tomatoes, sugar or honey, and stock.
- Cover and simmer for 20-25 minutes, stirring at regular intervals.
- Add chickpeas and return cauliflower to pot.
- Simmer for 5 minutes.
- Stir through coriander, lemon juice and pomegranate rubies (if using) and season.
- Blitz coriander-chutney ingredients together until smooth.
- Remove curry from heat and serve with rice and home-made coriander chutney.