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photo of Chickpea and Cauliflower Curry in a skillet on a table

Roasted chickpea and cauliflower curry

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A great curry doesn't have to be made with meat and this curry is proof. It gets its texture from the roast cauliflower and the crunchy shelled roast chickpeas.

Serve this curry with wok-fried vegetable rice and some of my onion bhajis and you have a winner. If you want to go all out you could make the naan on the Egg too.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Video Notes

Ingredients

1 tin chickpeas drained
1 large cauliflower cut into florets
Light olive oil
1 tsp Maldon salt
2 tsp black mustard seeds
1 onion finely chopped
4 cloves garlic finely chopped
1 inch ginger finely chopped
½ tsp turmeric
¾ tsp garam masala
¾ tsp ground cumin
¾ tsp ground coriander
½ tsp chilli powder
1 tin chopped tomatoes
½ tin coconut milk
2 tbsp mango chutney
Salt and pepper to season
fresh coriander to garnish

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

In separate pans, lightly oil the chickpeas and cauliflower florets and sprinkle over some salt.
Set up your EGG for an indirect cook at 180°C with the ConvEGGtor, stainless grid on top, and then the cast iron skillets. If you have the EGGspander system you will be able to bake both at the same time.
Once the cauliflower has softened and the chickpeas developed a crust, set them aside.
Take out your ConvEGGtor to now cook directly.
Into one of your pans, pop in 2 tbsp olive oil and the mustard seeds. Fry until they start to pop. Add the chopped onion. Fry until the onion starts to soften.
Add the garlic and ginger and fry for two minutes.
Add your spices and fry for 2 minutes.
Add the tinned tomatoes and cook until the sauce begins to thicken.
Add the coconut milk, and stir in the cauliflower and chickpeas to warm through.
Spoon in a little mango chutney for sweetness and season to taste with salt and pepper.
Garnish with fresh coriander.

Video

Notes

Serve this with some vegetable fried rice cooked in your wok.

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Name: Roasted chickpea and cauliflower curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tin chickpeas (drained); 1 large cauliflower (cut into florets); Light olive oil; 1 tsp Maldon salt; 2 tsp black mustard seeds; 1 onion (finely chopped); 4 cloves garlic (finely chopped); 1 inch ginger (finely chopped); ½ tsp turmeric; ¾ tsp garam masala; ¾ tsp ground cumin; ¾ tsp ground coriander; ½ tsp chilli powder; 1 tin chopped tomatoes; ½ tin coconut milk; 2 tbsp mango chutney; Salt and pepper (to season); fresh coriander (to garnish)