Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegetarian indian curry with garam masala, cauliflower and chick peas. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is something which I’ve loved my entire life. They are nice and they look fantastic.

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To get started with this recipe, we have to first prepare a few components. You can have vegetarian indian curry with garam masala, cauliflower and chick peas using 15 ingredients and 19 steps. Here is how you can achieve that.

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

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

Just don't add the cream until you are ready to heat and eat. Simply thaw, heat through, add chickpeas and cauliflower and. In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper). Finely dice the onion, mince the garlic, and grate the ginger.

Steps 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

In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper). Finely dice the onion, mince the garlic, and grate the ginger. Prep the ingredients while the chickpeas arepressure cooking. Finely chop the onions, Puree the tomatoes and mince gingerpaste, garlic cloves and green chillies in the mixer grinder and set aside. Heat a pan or thick bottom kadhai, add oil and whole spices (bay leaf,cinnamon sticks).

So that’s going to wrap it up with this special food vegetarian indian curry with garam masala, cauliflower and chick peas recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!