Easy, healthy roast cauliflower and chickpea vegan curry. The cauliflower goes so well with the chickpeas and the harissa paste gives a subtle kick of chilli while the yoghurt is cooling.
Ingredients
400g dried chickpeas, soaked overnight
1 small cauliflower, cut into bitesize florets and the stem cut into small pieces
2 tbsp sunflower oil
½ tsp salt
½ tsp turmeric powder
1 tbsp rose harissa/harissa/garam masala
2 tbsp oil
3 red onions, chopped
1 tsp cumin seeds
1 tsp black mustard seeds
3 garlic cloves, chopped
1 tin chopped tomatoes
1 tsp salt
Chilli powder to taste
1 tsp ground cumin
1 tsp garam masala
1 tsp harissa/rose harissa/chilli sauce/chilli garlic sauce
Fresh coriander leaves, chopped
Natural or coconut yoghurt
Chilli flakes
Method
– Preheat oven to 220°C / 200°C with a fan.
– Add 1 tsp salt to the rehydrated chickpeas and cook until soft for 45-60 minutes.
– Add the oil and spices to the cauliflower and mix through.
– Spread on a baking/roasting tray and cook in the preheated oven for 25-30 minutes until golden, turning halfway.
– In a pan, heat the oil, and add the cumin and mustard seeds to flavour the oil and then tip in the onions and cook for 8-10 minutes.
– Add the garlic halfway through cooking.
– Add tomatoes and mix.
– Cover and cook for 10 minutes.
– Add in the harissa, salt, cumin, garam masala and chilli powder and stir through.
– Add the cooked chickpeas with the cooking water and cover and cook over a medium heat for 15-20 minutes.
– Using a potato masher, break up the chickpeas slightly to thicken the curry and add to the flavour.
– Turn off the heat and sprinkle the cauliflower over the chickpea sauce.
– Add some coriander leaves to the sauce.
– Drizzle some yoghurt over the sauce and sprinkle some chilli flakes on top.
Serve with chapati or paratha.
Any advice re size “tin of tomatoes” listed in this recipe? In the15-16 oz/425-455g range or the 28oz/794g range? Any help greatly appreciated! Thank you!
Also do you suggest whole, pureed or chopped for this recipe, augh, here in the US so many options! 🙂
Hi Holly, Chetna calls for 1 tin of chopped tomato which is 400gr tins in the UK. I think you can use any tinned tomato as long as you are happy with the texture of the tomatoes in your final dish. I use whole tomatoes in a tin (because that’s what I have in cupboard) and I just use my wooden spoon to break it up as I am mixing while cooking.
I’m a Canadian living in the UK and the size/weight/volume is not always the same (particularly eggs in recipes) between N.American and UK or Europe…figuring it out after 20 years though-ha, ha, ha!
Here in the UK a can of tomatoes is more than likely referring to a can in the 400 gram range
If I choose to use canned chickpeas?
1) how many tins (of what size) equals 100g dried chickpeas?
2) can I replace Chetna’s cooked chickpea liquid with a mixture of canned chickpea liquid plus water? If so, how much total liquid do I need to add to the pan?
Thanks!