Cauliflower, chickpea, tomato and coriander curry |
Cuisine: Indian
Author: EasyRecipes .
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy meal. Spring vegies and stir-fried spices give this low-fat curry loads of flavour.
- 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
- ½ 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
- 2 tbs chopped fresh coriander
- Steamed basmati rice, to serve
- Fresh coriander leaves, to serve
- Spray a wok or large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the onion and stir-fry for 3 minutes or until light golden. Add the garlic, chilli, cumin seeds, ground coriander and turmeric. Stir-fry for 1 minute or until aromatic.
- Stir in the tomato, cauliflower and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes.
- Stir in the chickpeas and beans. Simmer, covered, for 3 minutes or until beans are bright green and tender crisp.
- Stir in the chopped coriander and season with pepper. Divide the rice and curry among serving bowls. Top with coriander leaves to serve.
Use a mortar and pestle, or the end of a rolling pin, to crush the cumin seeds. Freezing tip: Cool at end of step 3. Freeze in an airtight container for up to 4 months. Thaw, reheat and continue from step 4.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Recipe by Mithila.net at https://www.mithila.net/veg-recipes/cauliflower-chickpea-tomato-coriander-curry-9140.html
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