- 1 tsp cumin
- 1 tsp turmeric (fresh or ground)
- 1 tbsp curry powder
- 2 tsp garam masala
- 2 tbsp butter (optional)
- 2 tbsp tomato paste
- 1 brown onion, finely diced
- 5 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 medium cauliflower, cut into chunks
- 1 cup pre soaked or canned chickpeas
- 1 can coconut cream
- 1-2 cups vegetable or chicken broth (I used home made chicken broth)
- cooked basmati rice to serve with the curry
- Heat 2 tbsp olive oil in a large pan over medium to high heat, add the cauliflower chunks, cumin and some salt and pepper. Cook the cauliflower, tossing occasionally, until the cauliflower begins to brown and soften (roughly 10 minutes). Transfer the cauliflower to a plate for now.
- Add some more olive oil to the pan, add the onion, garlic, ginger and remaining spices, cook until the onions are soft and fragrant, roughly 4 minutes. Add the tomato paste and butter and stir until spices and paste are well combined.
- Pour in the coconut cream and 1 cup of broth, reduce heat to medium and bring to a boil. Once boiling add in the cauliflower and chickpeas. Simmer the curry uncovered until the sauce begins to thicken, if necessary add more stock and stir occasionally.
- Serve with your choice of rice, some greek yoghurt, coriander and naan/papadums.
This curry freezes well and will last in the fridge for up to 4 days.