Roasted Cauliflower and Chickpea Curry

On the lookout for a straightforward, 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 gentle!) as you want and even batch prepare 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 feel chilly curry is the very best!

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

Elements for Cauliflower Chickpea Curry

There is a full recipe card beneath with the strategy and portions, however this is an outline of the primary elements you may want:

Cauliflower: I prefer to go for a big head of cauliflower – in the event you’re making this for extra individuals you possibly can simply double the quantity. Whenever 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 take advantage of tins of chickpeas as they’re tremendous low-cost and straightforward to search out. For this recipe I drain the water off, however you possibly can reserve this and use it as an egg replacer in some baking recipes in the event you 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 possibly can omit them or use completely different greens in the event you desire. Or completely different color peppers!

Onion and Garlic: This types the bottom of the very best curries for my part! I take advantage of a typical onion and frozen chopped garlic. Should you desire you can use crimson onion and likewise garlic paste or bulbs of garlic, finely chopped or crushed.

Purple Chilli: Should you do not like this recipe too spicy I like to recommend solely utilizing half a chilli. Should you prefer it actually spicy, be at liberty so as to add extra. I might say this can be a mild-medium sizzling curry. You can even 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 contemporary ginger in the event you desire 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 examine you employ a gluten free inventory dice as some are usually not secure for individuals with coeliac illness.

Coconut Milk: You need to use full-fat or mild coconut milk for this recipe, both will work effectively. Simply be sure you’re utilizing tinned coconut milk, not from a carton.

Spices: For the flavourings of this curry I take advantage of a very easy mixture of medium curry powder (use gentle/sizzling in the event you desire) and garam masala within the sauce and cumin seeds when roasting the greens. At all times double examine spices for could comprise warnings.

Do I’ve to roast the cauliflower?

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

It offers it a incredible texture and depth of flavour – and the identical with the peppers too.

I additionally love how the chickpeas go type of crunchy if you roast them too.

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

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

What to serve with roasted cauliflower and chickpea curry

As with all curry, the extra facet dishes the higher – listed here are some recommendations 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 can additionally use pilau rice.
• Gluten Free Naan Breads: Each Tesco and Asda promote gluten free naan breads, or you possibly can have a go at making your individual.
• Poppadoms: That is one other nice facet dish for a curry, particularly with some mango chutney. Simply ensure that the poppadoms are gluten free.
• Different Curry Dishes: Why not make a complete curry feast? This veggie curry makes an excellent facet dish to one thing like my Coconut Hen Curry or Tandoori Hen recipes. It additionally pairs very well with my Vegan Chickpea Curry or Mushroom Biriyani for a veggie curry platter.

Prime 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 high ideas for you to remember:

• Need it hotter? Attempt including a second crimson chilli, or swap the curry powder for a sizzling one as a substitute of gentle or medium.
• Need it milder? Use a light curry powder and halve the quantity of crimson chilli. You can even serve it with pure yoghurt dolloped on high to calm the spice.
• Need extra veg? Add a number of handfuls of contemporary or frozen spinach, or frozen peas and sweetcorn, to the sauce similtaneously 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 not any want for further rice.
• Acquired leftovers? Combine any leftover curry with a pack of cooked basmati rice for a fast and easy ‘cheat’ biriyani. You can even reheat or add to lunchboxes.

My Roast Cauliflower and Chickpea Curry Recipe

This recipe could also be gluten free, dairy free and vegan however truthfully, everybody will completely find it irresistible.

It is simple to scale up and down and even the meat-eaters in our home find it irresistible.

Should you make this recipe and find it irresistible, 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 numerous completely different textures. Smothered in a tomato and coconut sauce and topped with crunchy cashew nuts.

Prep Time 10 minutes

Cook dinner Time Half-hour

Whole Time 40 minutes

Elements

• 1 giant head of cauliflower
• 1 crimson 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 crimson 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 1 facet. Reduce 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 fingers or a spoon in order that the veg is coated. Roast within the oven for 25-Half-hour, turning half means.
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 sizzling, 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 an additional 2-3 minutes. Add the curry powder and garam masala and blend, frying for an additional 30 seconds.
5. Pour within the veg inventory and coconut milk and add the tomato puree. Combine effectively, carry 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 sizzling with basmati rice, sprinkled with the cashew nut items and chopped coriander.

Notes

• Any leftover curry will 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 a giant spice fan? This curry should not be too firey, however make sure you use a light curry powder. You can even use half a crimson chilli if a complete one is an excessive amount of. Serve with dollops of yoghurt (or coconut yoghurt) to carry down the spice a bit.

Vitamin Data:

Yield:

4

Serving Measurement:

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

Want extra gluten free vegetarian recipe inspiration?

Listed here are some extra gluten free vegetarian recipes you possibly can check out as soon as you have made this Roasted Cauliflower and Chickpea Curry recipe.

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

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