Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegetarian indian curry with garam masala, cauliflower and chick peas. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is something which I’ve loved my whole life. They’re fine and they look fantastic.
Channa Masala is an Indian style curry made with Chickpeas/Garbanzo beans. It's a great option for vegetarian/vegan source of protein. I've been eating my Cauliflower and Chickpea Masala with a piece of naan bread to scoop up that delicious sauce, but this dish would be equally as good over a bed of hot rice.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 400 grams cauliflower
- Get 150 grams rice
- Prepare 1 big red bell pepper
- Take 1 clove garlic
- Take 1 red onion
- Make ready 1 red chili pepper
- Prepare 30 grams fresh ginger
- Prepare 200 grams peeled tomatoes (can)
- Prepare 125 grams chickpeas (can)
- Prepare 150 milliliter coconut milk
- Get 1 bunch fresh coriander
- Prepare some Indian Garam Masala spicemix (see also my recipe)
- Prepare some kurkuma, cumin and paprika powder
- Make ready some olive oil or groundnut oil
- Make ready some fresh ground pepper and sea salt
The dish combines curry with cayenne and cumin and has a spicy kick. The word curry is Curry dishes have a history that is thousands of years old, and there is no real consensus about what a true curry dish is, as the term is used to identify countless spicy stew-like dishes from India, the South Durban Curry Masala Spice. 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.
Instructions 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
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. This chickpea spinach curry is healthy, vegan, and ready in under half an hour. Tender chickpeas and spinach in a spiced tomato onion gravy, why not?
So that is going to wrap it up for this special food vegetarian indian curry with garam masala, cauliflower and chick peas recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
