Getting something delicious on the table after dinner does not have to take a lot of time. Preparing curry is easy and can be done quite quickly. You throw everything into a pot, season it well and after a short time you can fill your bowls and start eating. What more could you want? This simple (Vegan) Cauliflower & Chickpea Curry is a very good example here – on the table in no time and absolutely delicious!
In the depths of winter, cauliflower is often a little bit more expensive in supermarkets. Transporting veggies around the world to places where they are not growing in winter makes everything pricy. When the temperatures rise and the cauliflower season in Germany gets closer, the prices drop and it’s much more fun to buy veggies again ;P That’s the time this dish will be quite cheap to prepare. The rest of the ingredients are more or less stable in price all year round.
We love curry – whether mildly spiced or really spicy. This cauliflower curry here is well seasoned, but not really hot. This means it is suitable for the »weak« people out there that can’t handle heat ;P
Just kidding! If you can’t handle spicy food, you’re not automatically a wimp. On the other hand – if you like it hot(ter) you can, of course, spice it up a bit. Some additional chili oil is always quite effective here. Fresh chili also works, but even I am careful with that. It can go wrong. I’ve already made people cry with one of my curries. Sorry ;P
Anyway. This curry here is really super easy to prepare. You first blanch the cauliflower – that’s step one. Then you have to create the base that adds flavor to the dish – onions, garlic, ginger and a good amount of spices are roasted to release their aroma. Finally you add some liquid (veggie stock and coconut milk), cauliflower and chickpeas, and a short time later your curry is ready.
I threw some wild garlic into the curry for some colorful contrast. Wild garlic is only available for a short time in spring – if you can’t get hold of it, you can use baby spinach or kale instead. Like the wild garlic, the baby spinach can be added at the very end. If you want to use kale it should be added with the cauliflower and chickpeas so it has time to soften up and be cooked properly ;)
In case you have neither wild garlic, spinach nor kale at hand, you can simply sprinkle some chopped coriander or flat-leaf parsley onto the curry before serving… as a little splash of green against the yellow. The curry can be served as it is right out of the pot or along with some rice and/or naan bread. It’s a great weeknight dinner option that can be done with relatively little effort ;)
INGREDIENTS / ZUTATEN
(4 servings)
1 large cauliflower, in small florets
1 large onion, roughly chopped
2-3 garlic cloves, roughly chopped
1 piece of ginger (1.5 inches/4cm), roughly chopped
3-4 tbsp. water
some roasted sesame oil* for frying
2 tsp. madras curry powder*
2 tsp. Garam Masala powder*
1 tsp. ground turmeric*
1/2 tsp. ground cumin*
1/2 tsp. cayenne pepper*
1/2 cup (120ml) veggie stock
1 can (14 oz.) coconut milk
1 tbsp. mustard
1 can (14 oz.) chickpeas, drained
some roughly chopped wild garlic or spinach (optional)
rice and/or naan bread to serve
(4 Portionen)
1 großer Blumenkohl, in Röschen zerteilt
1 große Zwiebel, grob gehackt
2-3 Knoblauchzehen, grob gehackt
1 Stück Ingwer (ca. 4 cm), grob gehackt
3-4 EL Wasser
etwas geröstetes Sesamöl* zum Anbraten
2 TL Madras Currypulver*
2 TL Garam Masala Pulver*
1 TL Kurkuma*, gemahlen
1/2 TL Kreuzkümmel*, gemahlen
1/2 TL Cayennepfeffer*
120ml Gemüsebrühe
1 Dose (400g) Kokosmilch
1 EL Senf (mittelscharf)
1 Dose (400g) Kichererbsen, abgetropft
etwas grob gehackter Bärlauch oder Spinat (optional)
Reis und/oder Naan Brot zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Heat up a large pot with water. Break the cauliflower into small florets. As soon as the water boils, add the florets and let them cook for about 3 minutes. Remove from the heat and drain. Set aside until needed.
2. Peel the onion and garlic and chop roughly. Peel the ginger and cut into small pieces as well. Add everything with some water (3-4 tbsp.) to a blender and mix until get very small pieces – almost like a purée. Set aside.
3. Heat up a Dutch oven or large pot (with a lid) with some sesame oil. Add the onion mixture and cook/fry for 2-3 minutes until the water in the mix is gone, and the onions have a slightly golden color. Add the spices (curry powder, Garam Masala powder, turmeric, cumin, and cayenne pepper) and mix in. Continue cooking/frying for about 2 minutes until fragrant. Deglaze with the veggie stock, then stir in the coconut milk and mustard. Cover the pot, reduce the heat a bit, and let the sauce simmer for about 5 minutes.
4. Add the chickpeas and pre-cooked cauliflower florets and mix in. Let everything cook for about 15 minutes or until the cauliflower is tender (but not mushy). If you want to add wild garlic or spinach, add it to the curry for the last 2-3 minutes before serving (optional). Serve with some cooked rice and/or naan bread.
1. Einen großen Topf mit Wasser erhitzen. Den Blumenkohl in kleine Röschen zerteilen. Sobald das Wasser kocht, den Blumenkohl in den Topf geben und etwa 3 Minuten köcheln lassen. Vom Herd nehmen, abgießen und abtropfen lassen. Bis zur weiteren Verwendung zur Seite stellen.
2. Die Zwiebel und den Knoblauch schälen und grob hacken. Den Ingwer schälen und ebenfalls in Stücke schneiden. Alles mit etwas Wasser (3-4 Esslöffel) in einen Mixer füllen und kleinhacken – es kann schon fast ein Püree werden. Zur Seite stellen.
3. Einen großen (gusseisernen) Topf mit Deckel mit etwas Sesamöl erhitzen. Die Zwiebelmischung hinzugeben und etwa 2-3 Minuten anbraten, bis das Wasser in der Mischung verkocht ist, die Zwiebeln weicher sind und eine leicht goldene Farbe bekommen haben. Die Gewürze (Currypulver, Garam Masala Pulver, Kurkuma, Kreuzkümmel und Cayennepfeffer) dazugeben und unterrühren. Alles für etwa 2 Minuten weiter anrösten, bis die Gewürze schön duften. Mit der Gemüsebrühe ablöschen, dann die Kokosmilch und den Senf einrühren. Den Topf abdecken, die Hitzezufuhr etwas verringern und die Sauce für 5 Minuten köcheln lassen.
4. Die Kichererbsen und die vorgekochten Blumenkohlröschen dazugeben und unterrühren. Das Curry etwa 15 Minuten köcheln lassen, bis der Blumenkohl weicher, aber noch immer bissfest ist. Wer Bärlauch oder Spinat dazugeben möchten, sollte das in den letzten 2-3 Minuten vor dem Servieren tun (optional). Das Curry mit etwas gekochtem Reis und/oder Naan Brot servieren.
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Here is a version of the recipe you can print easily.
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Cauliflower & Chickpea Curry
- Prep Time: 00:20
- Cook Time: 00:25
- Total Time: 00:45
- Yield: 4 1x
- Category: Curry
- Cuisine: India
- Diet: Vegan
Description
Easy and quick to prepare – this delicious vegan Cauliflower & Chickpea Curry is the perfect weeknight dinner. Stunning flavors!
Ingredients
1 large cauliflower, in small florets
1 large onion, roughly chopped
2–3 garlic cloves, roughly chopped
1 piece of ginger (1.5 inches/4cm), roughly chopped
3–4 tbsp. water
some roasted sesame oil* for frying
2 tsp. madras curry powder*
2 tsp. Garam Masala powder*
1 tsp. ground turmeric*
1/2 tsp. ground cumin*
1/2 tsp. cayenne pepper*
1/2 cup (120ml) veggie stock
1 can (14 oz.) coconut milk
1 tbsp. mustard
1 can (14 oz.) chickpeas, drained
some roughly chopped wild garlic or spinach (optional)
rice and/or naan bread to serve
Instructions
1. Heat up a large pot with water. Break the cauliflower into small florets. As soon as the water boils, add the florets and let them cook for about 3 minutes. Remove from the heat and drain. Set aside until needed.
2. Peel the onion and garlic and chop roughly. Peel the ginger and cut into small pieces as well. Add everything with some water (3-4 tbsp.) to a blender and mix until get very small pieces – almost like a purée. Set aside.
3. Heat up a Dutch oven or large pot (with a lid) with some sesame oil. Add the onion mixture and cook/fry for 2-3 minutes until the water in the mix is gone, and the onions have a slightly golden color. Add the spices (curry powder, Garam Masala powder, turmeric, cumin, and cayenne pepper) and mix in. Continue cooking/frying for about 2 minutes until fragrant. Deglaze with the veggie stock, then stir in the coconut milk and mustard. Cover the pot, reduce the heat a bit, and let the sauce simmer for about 5 minutes.
4. Add the chickpeas and pre-cooked cauliflower florets and mix in. Let everything cook for about 15 minutes or until the cauliflower is tender (but not mushy). If you want to add wild garlic or spinach, add it to the curry for the last 2-3 minutes before serving (optional). Serve with some cooked rice and/or naan bread.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
