Roasted Cauliflower and Chickpea Curry

Searching for a simple, gluten-free and vegan curry recipe? This Roasted Cauliflower and Chickpea Curry its the one!

Roasted cauliflower florets, pepper chunks and crunchy chickpeas are smothered in a creamy tomato and coconut curry sauce.

Topped with crunchy cashew nuts, this cauliflower chickpea curry is a gluten free and vegan dinner thought which the entire household will love.

You may make it as spicy (or delicate!) as you want and even batch cook dinner this recipe to serve up in lunchboxes too.

I additionally take pleasure in this curry chilly for lunch, I do not know if that makes me bizarre – however I believe chilly curry is the most effective!

Should you already love my gradual cooker chickpea and potato curry then you definately’ll love this. Why not make them each and have a curry feast?

Elements for Cauliflower Chickpea Curry

There is a full recipe card under with the tactic and portions, however here is an outline of the primary components you will want:

Cauliflower: I prefer to go for a big head of cauliflower – if you happen to’re making this for extra folks you’ll be able to simply double the quantity. If you take away the leaves do not throw them away! I roast the florets, however then finely slice the leaves and add them to the curry sauce. They’re scrumptious and it saves on meals waste.

Chickpeas: I exploit tins of chickpeas as they’re tremendous low cost and straightforward to seek out. For this recipe I drain the water off, however you’ll be able to reserve this and use it as an egg replacer in some baking recipes if you happen to like. Roasting the chickpeas makes them go tremendous crunchy and scrumptious.

Purple and Yellow Peppers: I like the flavour these add to the curry, however you’ll be able to omit them or use totally different greens if you happen to want. Or totally different color peppers!

Onion and Garlic: This kinds the bottom of the most effective curries in my view! I exploit an ordinary onion and frozen chopped garlic. Should you want you possibly can use pink onion and likewise garlic paste or bulbs of garlic, finely chopped or crushed.

Purple Chilli: Should you don’t love this recipe too spicy I like to recommend solely utilizing half a chilli. Should you prefer it actually spicy, be happy so as to add extra. I would say this can be a mild-medium scorching curry. It’s also possible to use pre-chopped frozen or jarred chilli.

Ginger Paste: I discover this simpler to make use of than peeling and chopping my very own ginger. However I’m lazy! Use recent ginger if you happen to want and chop it finely.

Gluten Free Vegetable Inventory: I at all times use Knorr inventory pots as a result of I do know they’re gluten free. At all times double test you utilize a gluten free inventory dice as some are usually not secure for folks with coeliac illness.

Coconut Milk: You should utilize full-fat or mild coconut milk for this recipe, both will work effectively. Simply ensure you’re utilizing tinned coconut milk, not from a carton.

Spices: For the flavourings of this curry I exploit a extremely easy mixture of medium curry powder (use delicate/scorching if you happen to want) and garam masala within the sauce and cumin seeds when roasting the greens. At all times double test spices for might include warnings.

Do I’ve to roast the cauliflower?

I’ve by no means been an enormous fan of cauliflower however actually, roasting it has modified the sport for me.

It provides it a implausible texture and depth of flavour – and the identical with the peppers too.

I additionally love how the chickpeas go form of crunchy whenever you roast them too.

Personally I would not skip this step because it actually will take your curry to an entire new degree.

Plus you may make the sauce concurrently the veg roasting so the entire thing is prepared in about Half-hour.

What to serve with roasted cauliflower and chickpea curry

As with every curry, the extra facet dishes the higher – listed here are some solutions for what to serve with my cauliflower chickpea curry:

• Basmati Rice: I like a easy, steamed bowl of basmati rice to steadiness out the flavours of the curry, or you possibly can additionally use pilau rice.
• Gluten Free Naan Breads: Each Tesco and Asda promote gluten free naan breads, or you’ll be able to have a go at making your personal.
• Poppadoms: That is one other nice facet dish for a curry, particularly with some mango chutney. Simply make certain the poppadoms are gluten free.
• Different Curry Dishes: Why not make an entire curry feast? This veggie curry makes an incredible facet dish to one thing like my Coconut Rooster Curry or Tandoori Rooster recipes. It additionally pairs rather well with my Vegan Chickpea Curry or Mushroom Biriyani for a veggie curry platter.

High Suggestions for my Roasted Cauliflower and Chickpea Curry

Earlier than you get caught into this easy veggie curry recipe, listed here are a number of prime ideas for you to remember:

• Need it hotter? Strive including a second pink chilli, or swap the curry powder for a scorching one as a substitute of delicate or medium.
• Need it milder? Use a light curry powder and halve the quantity of pink chilli. It’s also possible to serve it with pure yoghurt dolloped on prime to calm the spice.
• Need extra veg? Add a number of handfuls of recent or frozen spinach, or frozen peas and sweetcorn, to the sauce concurrently the cauliflower leaves.
• Need a one-pan meal? Add some chunks of candy potato or white potato to roast with the cauliflower to bulk this up a bit, so there is no want for additional rice.
• Bought leftovers? Combine any leftover curry with a pack of cooked basmati rice for a fast and easy ‘cheat’ biriyani. It’s also possible to reheat or add to lunchboxes.

My Roast Cauliflower and Chickpea Curry Recipe

This recipe could also be gluten free, dairy free and vegan however actually, everybody will completely adore it.

It is easy to scale up and down and even the meat-eaters in our home adore it.

Should you make this recipe and adore it, please do let me know by tagging me on my Instagram or utilizing #theglutenfreeblogger. I like seeing your creations!

And please do depart a evaluate to let others know you liked it too! It might imply the world to me.

Yield: 4

Roasted Cauliflower and Chickpea Curry

This straightforward gluten free and vegan curry makes use of roasted cauliflower, peppers and chickpeas for a vibrant dish with a number of totally different textures. Smothered in a tomato and coconut sauce and topped with crunchy cashew nuts.

Prep Time 10 minutes

Cook dinner Time Half-hour

Complete Time 40 minutes

Elements

• 1 massive head of cauliflower
• 1 pink pepper
• 1 yellow pepper
• 1 x 400g tin chickpeas (drained)
• 1 tbsp olive oil
• 1 tsp sea salt flakes
• 1 tsp cumin seeds

For the sauce:

• 1 tbsp olive oil
• 1 onion (sliced)
• 1 pink chilli (deseeded and finely chopped)
• 2 tsp chopped garlic
• 1 tsp ginger paste
• 1 tbsp curry powder
• 1 tsp garam masala
• 300ml gluten free vegetable inventory
• 2 tbsp tomato puree
• 200ml mild coconut milk

To serve:

• Basmati rice
• 100g cashew nut items
• Recent coriander (chopped)

Directions

1. Preheat the oven to 200C / Fan 180C / Gasoline Mark 6. Take away the leaves from the cauliflower, slice them thinly and place to at least one facet. Minimize the cauliflower into small florets. Chop the peppers into tough, 1-2 inch chunks.
2. Add the cauliflower, florets (not the leaves) peppers and drained chickpeas to a big baking tray. Drizzle with the olive oil sprinkle over the salt and cumin seeds then combine effectively utilizing your arms or a spoon in order that the veg is coated. Roast within the oven for 25-Half-hour, turning half method.
3. Whereas the veg is roasting, make the sauce. Place a big pan on a medium warmth and add the olive oil. As soon as scorching, add the onions and fry on low-medium for 8-10 minutes till the onions have softened.
4. Add the sliced cauliflower leaves, chilli, garlic and ginger paste and fry for one more 2-3 minutes. Add the curry powder and garam masala and blend, frying for one more 30 seconds.
5. Pour within the veg inventory and coconut milk and add the tomato puree. Combine effectively, deliver to the boil then flip all the way down to low. Simmer, uncovered, for approx 8-10 minutes till the sauce has thickened a bit.
6. As soon as the veg has completed cooking, add to the sauce and blend effectively to coat. Take away from the warmth and serve scorching with basmati rice, sprinkled with the cashew nut items and chopped coriander.

Notes

• Any leftover curry might be saved within the fridge for 2-3 days or cooled utterly after which frozen. Reheat completely within the microwave, oven, or on the hob.
• Not an enormous spice fan? This curry should not be too firey, however make sure you use a light curry powder. It’s also possible to use half a pink chilli if an entire one is an excessive amount of. Serve with dollops of yoghurt (or coconut yoghurt) to deliver down the spice a bit.

Diet Data:

Yield:

4

Serving Measurement:

1
Quantity Per Serving: Energy: 693Complete Fats: 35gSaturated Fats: 10gTrans Fats: 0gUnsaturated Fats: 21gLdl cholesterol: 25mgSodium: 1496mgCarbohydrates: 74gFiber: 16gSugar: 15gProtein: 29g

Want extra gluten free vegetarian recipe inspiration?

Listed below are some extra gluten free vegetarian recipes you’ll be able to check out as soon as you’ve got made this Roasted Cauliflower and Chickpea Curry recipe.

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In case you have any recipe solutions, please let me know within the feedback what you’d prefer to see subsequent!

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