Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, vegetarian indian curry with garam masala, cauliflower and chick peas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is something that I have loved my whole life.
To begin with this particular recipe, we must first 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 can achieve it.
The ingredients needed to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
- Prepare cauliflower
- Take rice
- Make ready big red bell pepper
- Prepare garlic
- Prepare red onion
- Make ready red chili pepper
- Make ready fresh ginger
- Take peeled tomatoes (can)
- Make ready chickpeas (can)
- Prepare coconut milk
- Take fresh coriander
- Make ready some Indian Garam Masala spicemix (see also my recipe)
- Get some kurkuma, cumin and paprika powder
- Take some olive oil or groundnut oil
- Get some fresh ground pepper and sea salt
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
So that is going to wrap it up for this exceptional food vegetarian indian curry with garam masala, cauliflower and chick peas recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
