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Indian Cauliflower & Chickpea Curry | Creamy & Vegan
(0)
35 min
Under an hour
Gurkerl Küche
Cremiges indisches Curry mit zartem Karfiol, nahrhaften Kichererbsen und frischem Babyspinat in aromatischer Kokos-Tomatensauce – serviert mit lockerem Basmatireis.
Ingredients
Preparation method
Preparation
Wash the cauliflower, remove the leaves, and divide into bite-sized florets. Finely chop the onion, garlic cloves, and fresh ginger. Drain the chickpeas in a colander and rinse with cold water.
Wash the baby spinach and drain well. Wash the lime with hot water and cut into wedges.
Prepare Curry & Simmer
Heat the vegetable oil in a large pot. Sauté the chopped onion in it over medium heat until translucent. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
Autumn tip: If you like cauliflower particularly nutty and flavorful, you can lightly pre-roast the florets in the oven at 200 °C top/bottom heat for approx. 15 minutes before adding them to the sauce.
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