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Tandoori cauliflower and chickpea curry

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
 

INGREDIENTS

  • 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
  • Ingredients:
  • 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

METHOD

  1. Crush spice mix using pestle and mortar.
  2. Heat oil in a large pot and sauté onions and garlic for 3-5 minutes.
  3. Add spice mix and cook for a further 2 minutes.
  4. Add butter (if using) and cauliflower and stir well for 5 minutes, coating cauliflower in spices.
  5. Remove cauliflower and set aside.
  6. Stir through tomatoes, sugar or honey, and stock.
  7. Cover and simmer for 20-25 minutes, stirring at regular intervals.
  8. Add chickpeas and return cauliflower to pot.
  9. Simmer for 5 minutes.
  10. Stir through coriander, lemon juice and pomegranate rubies (if using) and season.
  11. Blitz coriander-chutney ingredients together until smooth.
  12. Remove curry from heat and serve with rice and home-made coriander chutney.
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