Chickpea Curry with Cauliflower Pilaf

The chickpea curry recipe is an excellent choice for those looking to explore the rich flavors of Indian cuisine without compromising vegan principles. This recipe, inspired by Jamie Magazine, offers a simple yet flavorful dish.

To prepare this delicious curry, we start with the chickpeas. I prefer dried chickpeas, so I will boil 400 g of chickpeas in the pressure cooker. They will have a better texture and a more authentic taste. Once the chickpeas are boiled, we will set them aside.

In a pot, we heat the oil over medium heat. We add the mustard seeds and wait a few moments until they start to pop. This is the sign that the flavors have been released. Immediately, we add the chopped onion and fry it until golden, as this will provide a delicate base for the curry.

Once the onion is ready, we add the chopped tomatoes and boil them for about 5 minutes until they break down and form a thick paste. Next, we add the grated ginger, crushed garlic, green chili, and spices: turmeric, paprika, coriander, and cumin. We mix well and let it boil for another 5 minutes, so the flavors blend perfectly.

Now we add 250 ml of the water in which the chickpeas were boiled, a vegetable cube, and the boiled chickpeas. We cover the pot with a lid and let it boil for 5 minutes, so that all the ingredients combine wonderfully.

In Indian cuisine, curry is often served with basmati rice. However, to add an innovative touch, I suggest using cauliflower. Process the cauliflower in a food processor until it reaches the size and texture of rice.

In a separate pot, we boil the remaining water from boiling the chickpeas, adding water if necessary, and the vegetable cube. Once the water is boiling, we add the processed cauliflower and curry leaves. We boil over medium heat for a few minutes until the cauliflower becomes tender. Then, we strain the water, and the cauliflower pilaf is ready.

For plating, we place a few spoonfuls of cauliflower pilaf on a plate, add the chickpea curry on top, sprinkle ¼ teaspoon of garam masala, and fresh chopped coriander. If desired, you can garnish with a green chili for an extra splash of color and flavor.

This recipe is not only easy to prepare but also healthy, packed with protein and nutrients. Enjoy!

 Ingredients: For chickpea curry: 8 tablespoons unrefined sunflower oil, 1 teaspoon mustard seeds, 2 pieces finely chopped white onion, 400 g peeled diced tomatoes, 1 teaspoon fresh ginger paste, garlic paste from 2 heads, 1 tablespoon green chili paste, ½ teaspoon smoked hot paprika, 1 teaspoon turmeric, 1 teaspoon dried and ground coriander, 1 teaspoon dried and ground cumin, 400 g chickpeas, 1 cube (11 g) Alnatura vegetable stock. For serving: 1 bunch of fresh coriander, 1 teaspoon garam masala. For cauliflower pilaf: 1 kg cauliflower, 10 curry leaves, 1 cube (11 g) Alnatura vegetable stock.

 Tags:  onion garlic tomatoes pepper oil cauliflower vegetarian recipes