Chickpea & Cauliflower Curry

15 Ingredients

Number of servings

1 1/2teaspoons mustard seeds
1/2 cauliflower, cut into small florets
1 red chilli, deseeded and chopped
1/2 cup coriander leaves (plus extra to serve)
1 brown onion, sliced
600grams tomatoes, diced
1 cup salt-reduced vegetable stock
1 1/2teaspoons garam masala
1 1/2teaspoons ground turmeric
2 chickpeas, rinsed and drained
1 lemon, juiced and zested
1 1/2teaspoons cumin seeds
2tablespoons rice bran oil
2 cup brown basmati rice (to serve)
2 cloves garlic, crushed

Nutrition per serving

38% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 2

Heat oil in a large wide saucepan over medium heat. Add mustard and cumin seeds, cook for 2 minutes or until seeds start to pop. Add turmeric and garam masala, cook for 1 minute or until fragrant. Add onion, garlic, chilli and zest, cook for 6 minutes or until onion is soft. Add cauliflower, stirring for 1 minute to coat with spices. Add tomatoes, chickpeas, stock and 1 cup water. Bring to the boil, cover and cook for 7 minutes. Remove lid, stir and cook for a further 5 minutes or until tomatoes start to break down and cauliflower is just tender.

Step 2 of 2

Remove from heat and gently stir through coriander and lemon juice to taste. Top with extra coriander and serve with rice.