RecipesLunch
Lunch
Chickpea and Cauliflower Curry
Chana gobi built the way it's cooked at home, cauliflower roasted first so it holds its shape rather than dissolving into the sauce. Onion, ginger and garlic cook down into a proper base, then two tins of chickpeas make this a genuine batch cook rather than a side dish playing at being a main. Plant-based, and better on day two once the spices have settled in.
- Serves
- 4
- Prep
- 15min
- Cook
- 40min
- Total
- 55min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 433kcal
- Protein
- 19.2g
- Carbs
- 63.7g
- Fat
- 13.6g
- Fibre
- 17.2g
01
Ingredients
For 4 servings · MetricUS
- 1cauliflower, cut into small floretsabout 700g
- 2 tbsprapeseed oil, dividedstaple
- 2 x 400gchickpeas, drained and rinsedtwo tins
- 1 largeonion, finely diced
- 4 clovesgarlic, minced
- 30gfresh ginger, gratedthumb-sized piece
- 1green chilli, finely choppeddeseed for less heat
- 1 tspground cuminstaple
- 1 tspground corianderstaple
- 1 tspground turmericstaple
- ½ tspchilli powderstaple, adjust to taste
- 1½ tspgaram masalastaple
- 400gchopped tomatoesone tin
- 200mlvegetable stock
- 15gfresh coriander, choppedto finish
- ¾ tspsaltstaple, to taste
- 1cauliflower, cut into small floretsabout 1.5 lb
- 2 tbspcanola oil, dividedstaple
- 2 x 15 oz canschickpeas, drained and rinsedtwo cans
- 1 largeonion, finely diced
- 4 clovesgarlic, minced
- 1 tbspgrated fresh ginger
- 1green chile, finely choppeddeseed for less heat
- 1 tspground cuminstaple
- 1 tspground corianderstaple
- 1 tspground turmericstaple
- ½ tspchili powderstaple, adjust to taste
- 1½ tspgaram masalastaple
- 14½ ozcrushed tomatoesone can
- ¾ cupvegetable broth
- ¼ cupfresh cilantro, choppedto finish
- ¾ tspsaltstaple, to taste
02
Method
Roast the cauliflower.
Heat the oven to 200C (fan 180C). Toss the cauliflower florets with 1 tablespoon of the oil and a pinch of salt, spread on a tray and roast for 25 minutes, turning once, until the edges catch colour. Roasting first is what keeps the cauliflower holding its shape once it goes into the sauce instead of dissolving.
Build the base.
While the cauliflower roasts, heat the remaining oil in a large, deep pan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and turning golden. This is the base of the whole dish, so don't rush it.
Stir in the garlic, ginger and green chilli and cook for 1 minute until fragrant.
Add the cumin, coriander, turmeric and chilli powder. Stir for 30 seconds to toast the spices in the oil, they burn fast so keep it moving.
Simmer the sauce.
Pour in the chopped tomatoes and vegetable stock. Bring to a simmer and cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell has gone.
Add the chickpeas and simmer for 8 minutes so they take on the sauce.
Combine and finish.
Fold in the roasted cauliflower and the garam masala. Simmer for 3 to 4 minutes just to bring everything together, stirring gently so the cauliflower doesn't break apart. Taste and adjust the salt.
Scatter the fresh coriander over just before serving.