Recipe – Vegan Chickpea & Cauliflower Curry with Delicious Lemon Rice

This is probably my favourite Indian curries and lemon rice dishes of all time.
It is easy to make and the flavours are mouthwatering.
Vegan Chickpea & Cauliflower Curry
Vegan Chickpea & Cauliflower Curry
Ingredients
400g chickpeas
2 Tbsp olive oil
1 tsp turmeric
2 1/2 C small cauliflower florets
The paste masala
1 2.5cm cinnamon
8 cardamons
1 tsp cumin powder
1 1/2 tsp coriander powder
3 Tbsp minced fresh ginger
1 1/2 Tbsp water
Other ingredients
1 tsp cumin seeds
1 large chopped green chilli
2 bay leaves
2 Tbsp raw sugar

Instructions
Grind the cinnamon and whole cardamon to a fine powder and place to the side
Add all of the other ingredients for the paste masala and mix to make a paste
Heat the olive oil in a frying pan and when the oil is hot add the turmeric, then drop
the cauliflower pieces into the frying pan. Shallow fry the cauliflower pieces and turn
them regularly so they do not break and remove them from the frying pan and place them
to the side this should take 3 – 5 minutes.
Stir the cumin, chill and bay leaves into the oil then fry until the cumin darkness a few
shades. Add the spice paste and fry it for 1 or 2 minutes, or until the oil oozes out.
Add the cauliflower, chickpeas and some of the chickpea water then the raw sugar.
Cook over a moderate heat for 3 or 4 minutes more, add more chickpea liquid so the
dish remains moist.
Serve with the delicious lemon rice
Veganized from Kurma Dasa the great Hare Krishna Master Chef

Delicious Lemon Rice
Ingredients
2 Tbs vegetable oil
1 red onion, halved, thinly sliced
1 garlic clove, coarsely chopped
1/2 C frozen peas
1 tsp ground turmeric
1 tsp ground cumin
2 tsp mustard seeds
12 fresh curry leaves
1/2 tsp chilli powder
400g (2 C) basmati rice
500ml (2 C) vegan vegetable stock
60ml (1/4 C) fresh lemon juice

Instructions
Heat the oil in a large heavy-based saucepan over medium heat.
Add onion and cook, stirring, for 5 minutes or until golden.
Add the garlic, turmeric, cumin, mustard seeds, curry leaves
and chilli powder, and cook, stirring, for 30 seconds or until aromatic.
Add the rice and cook, stirring to coat, for 30 seconds.
Add the stock. Increase heat to high. Bring to the boil. Cover. Reduce heat to medium.
Then add the frozen peas
Cook for 8-10 minutes. Set aside, covered, for 5 minutes to stand.
Transfer the rice mixture to a serving bowl. Stir in the lemon juice.

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