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Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

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As you can see, you don’t need to eat all that junk food when you want to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to vegetarian indian curry with garam masala, cauliflower and chick peas recipe. To make vegetarian indian curry with garam masala, cauliflower and chick peas you need 15 ingredients and 19 steps. Here is how you do it.

The ingredients needed to cook Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
  1. Get 400 grams cauliflower
  2. Use 150 grams rice
  3. Take 1 big red bell pepper
  4. Prepare 1 clove garlic
  5. You need 1 red onion
  6. You need 1 red chili pepper
  7. Provide 30 grams fresh ginger
  8. You need 200 grams peeled tomatoes (can)
  9. You need 125 grams chickpeas (can)
  10. You need 150 milliliter coconut milk
  11. Provide 1 bunch fresh coriander
  12. You need some Indian Garam Masala spicemix (see also my recipe)
  13. Prepare some kurkuma, cumin and paprika powder
  14. Take some olive oil or groundnut oil
  15. Take some fresh ground pepper and sea salt
Instructions to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
  1. Wash and cut the cauliflower into bite sized roses then put aside
  2. 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
  3. Peel the onion, cut in half then in thin half rings and put aside
  4. Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside
  5. Squash the garlic flat then cut in small pieces and put aside
  6. Wash the chili pepper, remove seeds, cut fine and put aside
  7. Take the chickpeas from the can, wash them and put aside
  8. 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)
  9. You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed
  10. 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
  11. Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well
  12. After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now
  13. After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy
  14. 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
  15. Now add the cut peeled tomatoes with juice to the pan and stir
  16. 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
  17. Meanwhile prepare the rice according to instructions on package
  18. Wash the fresh coriander, cut it fine and put on table for garnish
  19. 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

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