adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cauliflower, chickpea, tomato and coriander curry
Cauliflower, chickpea, tomato and coriander curry
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try vibrant and spicy Indian-style curry packed with spring vegetables for a flavorful and healthy dish.
Ingredients:
  • Olive oil spray
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 long fresh green chillies, halved, deseeded, finely chopped
  • 1 tsp cumin seeds, lightly crushed (see tip)
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 x 250g punnets cherry tomatoes, halved
  • 500g cauliflower, trimmed, cut into florets
  • 125ml (1/2 cup) water
  • 1 x 400g can chickpeas, rinsed, drained
  • 200g green beans, topped, cut into 3cm lengths
  • 40.00 ml chopped fresh coriander
  • Steamed Basmati rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Lightly coat a wok or large non-stick frying pan with olive oil spray. Heat over medium-high heat. Saute the onion for 3 minutes until lightly golden. Add garlic, chili, cumin seeds, ground coriander, and turmeric. Stir-fry for 1 minute until aromatic.
  • Combine the tomato, cauliflower, and water in the pot. Bring to a boil, then reduce heat and simmer covered for 6 minutes.
  • Add the chickpeas and beans to the pot. Cover and simmer for 3 minutes until the beans are vibrant green and tender-crisp.
  • Mix in the freshly chopped coriander and season with a dash of pepper. Portion out the rice and curry into individual serving bowls and garnish with additional coriander leaves before serving.

Similar Recipes