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Before you jump to Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas recipe, you may want to read this short interesting healthy tips about A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to vegetarian indian curry with garam masala, cauliflower and chick peas recipe. You can have vegetarian indian curry with garam masala, cauliflower and chick peas using 15 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to prepare Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:

1. Use 400 grams cauliflower
2. Prepare 150 grams rice
3. Use 1 big red bell pepper
4. Provide 1 clove garlic
5. Provide 1 red onion
6. Provide 1 red chili pepper
7. You need 30 grams fresh ginger
8. You need 200 grams peeled tomatoes (can)
9. You need 125 grams chickpeas (can)
10. Take 150 milliliter coconut milk
11. Prepare 1 bunch fresh coriander
12. Prepare some Indian Garam Masala spicemix (see also my recipe)
13. Prepare some kurkuma, cumin and paprika powder
14. Get some olive oil or groundnut oil
15. Take some fresh ground pepper and sea salt

Instructions to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:

1. Wash and cut the cauliflower into bite sized roses then put aside
2. Peel the skin from the bell pepper with a potato peeler, cut in half, remove the inside then cut into 1/2cm stripes and put aside
3. Peel the onion, cut in half then in thin half rings and put aside
4. Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside
5. Squash the garlic flat then cut in small pieces and put aside
6. Wash the chili pepper, remove seeds, cut fine and put aside
7. Take the chickpeas from the can, wash them and put aside
8. You can bring some water with salt to a boil for the rice, also add a decent amount of oil to a wok pan (or other frying pan)
9. You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed
10. Put the wok pan on high heat, throw in the cauliflower roses as soon as the oil is hot and damping (it should sizzle when you add them) and bake them at high heat for about 2-3 minutes
11. Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well
12. After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now
13. After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy
14. Add a good snuff of kurkuma, cumin and paprika powder and stir well before also adding 2 teaspoons of Garam Masala spices, fry this all together for a minute and smell the aromas coming out
15. Now add the cut peeled tomatoes with juice to the pan and stir
16. Add the cocunut milk and the chick peas, bring it all to a boil and let it to softly simmer for another 10 minutes or so
17. Meanwhile prepare the rice according to instructions on package
18. Wash the fresh coriander, cut it fine and put on table for garnish
19. At the end add some salt and pepper to taste, it will need some salt to get its full flavour but it's not supposed to be salty, rather spicy, so if needed add one more teaspoon of Garam Masala

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