ROAST CAULIFLOWER CHICKPEA CURRY | Easy Healthy Vegan Curry Recipe
Join Chetna as she prepares a mouthwatering vegan curry recipe of roast cauliflower and chickpeas. This easy and healthy dish is packed with flavor and can be made in just a few simple steps. Start by soaking dried chickpeas overnight and cooking them until soft. Meanwhile, cut a smaller cauliflower into bite-sized florets, season with oil, salt, turmeric, and rose harissa, and roast in the oven at 200°C for 25 minutes until golden. In a pan, sauté red onions, cumin seeds, and black mustard seeds, then add garlic and tomatoes. Cook for 10 minutes and add spices like salt, chili powder, ground cumin, garam masala, and rose harissa. Add the cooked chickpeas to the mixture and simmer for 15-20 minutes. For a thicker consistency, lightly mash some of the chickpeas. Serve the flavorful curry with the roasted cauliflower and garnish with coriander. Enjoy this vegan dish with hot chapatis for a satisfying dinner.
Ingredients:
- 400 grams dried chickpeas
- 1 teaspoon salt
- 1 small cauliflower
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 tablespoon rose harissa (or substitute with normal harissa or garam masala)
- 2 tablespoons oil
- 3 red onions
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 3 garlic cloves
- 1 tin of chopped tomatoes
- 1 teaspoon salt
- Chili powder (to taste)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon rose harissa (or substitute with plain harissa or chili garlic sauce)
- Coriander (for garnish)
- Yogurt (optional, for serving)
- Chapatis (for serving)
- Chili flakes (for garnish)
Cooking steps:
- Soak 400 grams of dried chickpeas overnight with 1 teaspoon of salt. Cook until soft.
- Cut a small cauliflower into bite-sized florets, and the stem into small pieces.
- Season the cauliflower with 2 tablespoons of oil, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, and 1 tablespoon of rose harissa. Roast in the oven at 200°C for 25 minutes until golden.
- In a pan, sauté 2 tablespoons of oil with 3 red onions, 1 teaspoon of cumin seeds, and 1 teaspoon of black mustard seeds.
- Add 3 chopped garlic cloves and cook for another 5 minutes.
- Stir in 1 tin of chopped tomatoes and cook for 10 minutes.
- Add 1 teaspoon of salt, chili powder (to taste), 1 teaspoon of ground cumin, 1 teaspoon of garam masala, and 1 teaspoon of rose harissa. Mix well.
- Add the cooked chickpeas to the mixture and simmer for 15-20 minutes.
- Lightly mash some of the chickpeas to thicken the curry.
- Serve the curry with the roasted cauliflower and garnish with coriander.
- Optional: Drizzle yogurt on top and serve with hot chapatis.
- Garnish with chili flakes for an extra kick of spice.
