Break the cauliflower into florets and wash thoroughly.
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Less than 30min
Over 30min
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Elisakocht
99 Recipes
Medium
Easy
35 min
Spiciness
Medium
Difficulty
Easy
Time
35 min
Preparation
5 min
Cooking
30 min
3 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1
600 grams
500 grams
250 grams
Elisakocht
99 Recipes
Medium
Easy
35 min
Spiciness
Medium
Difficulty
Easy
Time
35 min
Preparation
5 min
Cooking
30 min
14 Views
5 months ago
Translated
This chickpea curry with cauliflower combines a harmonious blend of spices that release an enticing aroma. As it simmers in the kitchen, the intense flavors of onions, garlic, ginger, turmeric, cumin, coriander, and garam masala unfold – a true feast for the senses. The scent alone transports you to the world of exotic cuisine.
Medium
Easy
35 min
Spiciness
Medium
Difficulty
Easy
Time
35 min
Preparation
5 min
Cooking
30 min
3 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1
600 grams
500 grams
250 grams
Break the cauliflower into florets and wash thoroughly.
Peel the onion and ginger.
Finely chop both.
Heat the oil in a pan.
Sauté the spices in it for about 1 minute.
Add the chopped ginger and onions to the pan.
Sauté them for another 1–2 minutes.
Add the cauliflower and sauté it for about 1 minute.
Pour in the passata and let everything simmer for 10 minutes.
Add the chickpeas to the pot and mix everything well.
Add the coconut milk.
Let the sauce simmer over medium heat for 15–20 minutes until the cauliflower is soft.
Season the curry with salt and pepper.
Optional: Garnish with fresh coriander, a dollop of yogurt, and some sesame seeds.
Serve the dish with rice or Naan bread.
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