I’m back! After spending an amazing weekend in Alibaug celebrating my 50th birthday with a vibrant, two-day party, I indulged in a considerable amount of lager beer and vodka, paired with fresh seafood platters featuring prawns and pomfret. By Sunday night, I barely had any appetite for an elaborate meal. During such times, a simple dish of dal or curry with rice is all I need to feel satisfied. That’s when my super quick recipe for Chickpea and Cauliflower Curry comes to the rescue. This delicious vegetarian meal offers a great nutritional balance and is incredibly satisfying. I’ve combined elements from several recipes to create this one, and trust me, it tastes wonderful! Give it a try this weekend, and you’ll find yourself happily watching the IPL tournament.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 2 to 3
Ingredients:
Chickpeas ( boiled ) – 1 cup
Cauliflower – 100 gm
Tomatoes – 100 gm
Onion – 1 small
Potato ( boiled & mashed ) – 3 tbsp
Turmeric pod – 1-inch piece
Coriander powder – 1 tsp
Red Chilli powder – 1 tsp
Chilli paste – 1 tsp (I have used red chilli paste for the colourful effect )
Ginger-garlic paste – 1 tsp
Salt – to taste
Oil – 30 ml
Vegetable stock / Water – 250 ml
Method:
1 ) Cut the Cauliflower into florets and parboil them for 5 minutes. Drain and set aside.
2 ) Grind the tomatoes, turmeric pod and onion to paste and set aside.
3 ) Heat oil. Add the paste and fry till oil oozes out.
4 ) Add the spice powders, chilli paste, ginger garlic paste and mashed potato. Mix well and saute further for 2 minutes. Add the chickpeas and cauliflower.
5 ) Now add the vegetable stock and salt. Cover and let it cook on sim flame for 10 minutes. Serve hot on a bed of rice.
