Cauliflower and Chickpea Curry
Serves: 4
A cheap, easy and healthy alternative to high fat curries. Packed with veggies and chickpeas, this curry is not only filling it's also super nutritious and delicious.
What You Need
  • Olive oil
  • 2 brown onions, thickly sliced
  • 2 large tablespoons of Madras curry paste
  • 6 gloves of crushed garlic
  • 1 bunch of coriander
  • 3cm square chunk of grated ginger
  • 2 tomatoes diced
  • 1 cup of plain yogurt (you can also use coconut flavoured evaporated milk if you can get your hands on it)
  • 1 large head of cauliflower
  • 400gms can of drained chickpeas
  • 2 red capsicums, roughly chopped
  • A large handful of round green beans, trimmed
What You Do
  1. Heat oil in a saucepan and cook onion until soft and brown. Add curry paste, ginger and garlic and cook until fragrant. Add tomato and stir cook for another 3 to 4 minutes.
  2. Add yogurt, chickpeas, cauliflower (broken into florets) and simmer, covered for 15 minutes. Add round beans and simmer, covered for another 10 minutes until vegetables are cooked. Stir through coriander and serve with a spoon of yogurt.
Recipe by Smaggle at