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Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

Just love this mixture to skip some meat here and there, the chick peas are a decent supply of macromolecule to interchange the meat and also the vegetables go all right with the Garam Masala spice combine
2 -3 servings


  • 400 grams cauliflower
  • 150 grams rice
  • 1 huge red bell pepper
  • 1 clove garlic
  • 1 purple onion
  • 1 red chili pepper
  • 30 grams contemporary ginger
  • 200 grams in the altogether tomatoes (can)
  • 125 grams chickpeas (can)
  • 150 cubic centimeter coconut milk
  • 1 bunch contemporary coriander
  • some Indian Garam Masala spicemix (see conjointly my recipe)
  • some kurkuma, cumin and paprika powder
  • some vegetable oil or oil
  • some contemporary ground pepper and ocean salt


  1. Wash and cut the cauliflower into bite sized roses then forgot
  2. Peel the skin from the bell pepper with a potato peeler, cut in 0.5, remove the within then take 1/2cm stripes and forgot
  3. Peel the onion, cut in 0.5 then in skinny half rings and forgot
  4. Peel the skin from the ginger, cut it into 2mm thick layers so cross-cut into fine 2mm matchsticks and forgot
  5. Squash the garlic flat then cut in little items and forgot
  6. Wash the chili pepper, take away seeds, cut fine and forgot
  7. Take the chickpeas from the will, wash them and forgot
  8. You can bring some water with salt to a boil for the rice, conjointly add an honest quantity of oil to a pan pan (or different cookery pan)
  9. You can prepare the proper amounts of coconut milk and tomatoes in two separate cups and place conjointly aside untill required
  10. Put the pan pan on high heat, give a contribution the cauliflower roses as before long because the oil is hot and damping (it ought to sizzle once you add them) and bake them at high heat for regarding 2-3 minutes
  11. Lower the warmth to medium hot and add the paprika stripes and once cookery for an additional two minutes add the onion rings likewise
  12. After another two minutes you'll add the ginger matchsticks, keep stirring everything and conjointly add the garlic and chili currently
  13. After a regarding 3-4 minutes lower heat a bit additional, the vegetables ought to be 0.5 done by currently however still stay tender
  14. Add a decent snuff of kurkuma, cumin and paprika powder and stir well before conjointly adding two teaspoons of Garam Masala spices, fry this all at once for a moment and smell the aromas starting up
  15. Now add the cut in the altogether tomatoes with juice to the pan and stir
  16. Add the cocunut milk and also the chick peas, bring it all to a boil and let it to softly simmer for an additional ten minutes about
  17. Meanwhile prepare the rice per directions on package
  18. Wash the contemporary coriander, cut it fine and placed on table for garnish
  19. At the tip add some salt and pepper to style, it'll would like some salt to urge its full flavour however it's not speculated to be salty, rather spicy, therefore if required add another teaspoon of Garam Masala

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