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Cauliflower, chickpea, tomato and coriander curry

Cauliflower, chickpea, tomato and coriander curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
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
  1. 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.
  2. Stir in the tomato, cauliflower and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes.
  3. Stir in the chickpeas and beans. Simmer, covered, for 3 minutes or until beans are bright green and tender crisp.
  4. 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.
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