Description
Jamie Oliver’s Cauliflower and Chickpea Curry is a vibrant, Indian-inspired dish featuring roasted cauliflower florets and chickpeas simmered in a spiced tomato and coconut sauce. This flavorful, easy-to-make meal is perfect for vegetarians and anyone looking for a delicious, nutritious dinner.
Ingredients
For the Curry Base:
A fragrant blend of ingredients creates a deep, flavorful sauce.
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- 2 tablespoons olive oil or coconut oil
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- 1 onion (finely chopped)
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- 3 cloves garlic (minced)
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- 1-inch piece ginger (grated)
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- 1 green chili (chopped, optional for heat)
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 1 teaspoon turmeric
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- 1 teaspoon garam masala
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- ½ teaspoon smoked paprika
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- 1 tablespoon tomato paste
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- 1 can (400g) chopped tomatoes
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- 1 can (400ml) coconut milk
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- 250ml vegetable stock
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- Salt and black pepper (to taste)
For the Main Ingredients:
A combination of vegetables and chickpeas creates a hearty dish.
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- 1 medium cauliflower (cut into florets)
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- 1 can (400g) chickpeas (drained and rinsed)
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- 1 large potato (peeled and chopped, optional)
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- 1 carrot (sliced)
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- Juice of ½ lemon
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- 1 teaspoon sugar (optional, to balance acidity)
For Garnish and Serving:
Toppings and sides enhance the dish’s flavors.
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- Fresh coriander (chopped)
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- Toasted almonds or cashews (optional)
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- Steamed basmati rice or naan bread
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- Yogurt or raita (for a cooling contrast)
Instructions
Step 1: Sauté the Aromatics
A well-cooked spice base enhances the depth of flavor.
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- Heat olive oil or coconut oil in a large pan over medium heat.
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- Add chopped onion and cook for 5 minutes until softened.
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- Stir in garlic, ginger, and green chili, cooking for another 1-2 minutes.
Step 2: Toast the Spices
Toasting spices deepens their aroma and richness.
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- Add cumin, coriander, turmeric, garam masala, and smoked paprika.
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- Stir for 1 minute to release the flavors.
Step 3: Build the Curry Sauce
A thick, rich sauce brings everything together.
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- Stir in tomato paste and cook for 1 minute.
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- Pour in chopped tomatoes, vegetable stock, and coconut milk, stirring well.
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- Season with salt and black pepper to taste.
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- Let it simmer for 5 minutes, allowing the flavors to blend.
Step 4: Cook the Vegetables
Cooking the vegetables in the sauce ensures they absorb maximum flavor.
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- Add cauliflower florets, potatoes (if using), and carrots to the sauce.
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- Cover and let simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.
Step 5: Add Chickpeas and Finish the Curry
Chickpeas add protein and make the dish more filling.
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- Stir in the drained chickpeas and cook for another 5 minutes.
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- Squeeze in the lemon juice and stir well.
Step 6: Serve and Garnish
Final touches elevate the dish’s presentation.
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- Sprinkle with fresh coriander and toasted almonds or cashews if desired.
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- Serve hot with steamed basmati rice or naan bread.
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- Add a side of yogurt or raita for extra cooling contrast.