Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian indian curry with garam masala, cauliflower and chick peas. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Channa Masala is an Indian style curry made with Chickpeas/Garbanzo beans. It's a great option for vegetarian/vegan source of protein. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook vegetarian indian curry with garam masala, cauliflower and chick peas using 15 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
- Make ready 400 grams cauliflower
- Make ready 150 grams rice
- Prepare 1 big red bell pepper
- Prepare 1 clove garlic
- Get 1 red onion
- Take 1 red chili pepper
- Take 30 grams fresh ginger
- Prepare 200 grams peeled tomatoes (can)
- Get 125 grams chickpeas (can)
- Get 150 milliliter coconut milk
- Get 1 bunch fresh coriander
- Take some Indian Garam Masala spicemix (see also my recipe)
- Make ready some kurkuma, cumin and paprika powder
- Get some olive oil or groundnut oil
- Make ready some fresh ground pepper and sea salt
This fantastic Indian vegetarian curry recipe is great with Indian-style Traditional Indian dish made of spiced cauliflower and potatoes. Spinach is mixed with curry, garam masala, fresh ginger, and paneer cheese in this vegetarian, traditional Indian. All About Chole (Indian Chickpea Curry). For those of you that have no idea what Chole is or have If you recall, I originally developed my popular Cauliflower Tikka Masala recipe because I wanted a Also, depending on the type of garam masala, some are stronger than others and spicy, so you can.
Instructions to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
- Wash and cut the cauliflower into bite sized roses then put aside
- Peel the skin from the bell pepper with a potato peeler, cut in half, remove the inside then cut into 1/2cm stripes and put aside
- Peel the onion, cut in half then in thin half rings and put aside
- Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside
- Squash the garlic flat then cut in small pieces and put aside
- Wash the chili pepper, remove seeds, cut fine and put aside
- Take the chickpeas from the can, wash them and put aside
- You can bring some water with salt to a boil for the rice, also add a decent amount of oil to a wok pan (or other frying pan)
- You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed
- Put the wok pan on high heat, throw in the cauliflower roses as soon as the oil is hot and damping (it should sizzle when you add them) and bake them at high heat for about 2-3 minutes
- Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well
- After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now
- After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy
- Add a good snuff of kurkuma, cumin and paprika powder and stir well before also adding 2 teaspoons of Garam Masala spices, fry this all together for a minute and smell the aromas coming out
- Now add the cut peeled tomatoes with juice to the pan and stir
- Add the cocunut milk and the chick peas, bring it all to a boil and let it to softly simmer for another 10 minutes or so
- Meanwhile prepare the rice according to instructions on package
- Wash the fresh coriander, cut it fine and put on table for garnish
- At the end add some salt and pepper to taste, it will need some salt to get its full flavour but it's not supposed to be salty, rather spicy, so if needed add one more teaspoon of Garam Masala
This chickpea spinach curry is healthy, vegan, and ready in under half an hour. Tender chickpeas and spinach in a spiced tomato onion gravy, why not? If you prefer a milder curry simply tamp down the hot spices, or my vegan one-pot Tikka Masala or luscious vegan Dal Makhani might also be. This is a vegetarian Indian curry with oven roasted cauliflower and a spicy tikka masala sauce. See similar recipes at Keto/Low Carb Vegetable Mains.
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