This Cauliflower & Chickpea Malasa is probably one of the easiest curries you’ll ever make. The best part is it’s made with only a few kitchen cupboard ingredients, vegetables and spices.
I grew up with some pretty amazing curries. My mums always made them from scratch, which is why we never order them out unless it’s at an Indian or Asian restaurant because we secretly know we can make delicious ones at home. I love how easy they are to make and how many vegetables and spices you can pack into one dish. I think if I could eat one thing for the rest of my life it would be curry…
This specific recipe I threw together because I wanted to make something quick in the afternoon because we’re taking my new puppy to puppy school tonight! If you haven’t seen him yet be sure to check out my instagram @healthykelsii. It’s full puppy spam over there at the moment. Anyway, this curry is super creamy and almost reminds me of butter chicken flavours because of the coconut milk and tomato. I love to pair mine with a bit of chilli, fresh coriander and brown rice.
Minutes : 25
1 onion, roughly chopped
2 garlic cloves, finely chopped
1cm grated ginger
1 tbsp graham masala
1 tbsp ground cumin
1 tsp turmeric
1 x 400ml can of coconut milk
1 x 400g can of chopped tomatoes
1 x 400g can of chickpeas
Add a little bit of water to a pot over medium heat. Add the onion and cook for around 5 minutes until its clear and soft. Add the garlic and ginger and cook for another 2 minutes until the garlic is fragrant.
Next add the graham masala, ground cumin and turmeric. Mix everything through then add the coconut milk, chopped tomatoes, cauliflower and chickpeas. Cover the pot and leave to simmer for 10-15 minutes until he cauliflower is soft. Serve with fresh rice and coriander.
Note: you can add what ever vegetables you have handy for this recipe. Broccoli, beans and tempeh taste delicious too.
Have fun and enjoy