Cauliflower and Chickpea Curry

Name: Kari Kembang Kol dan Buncis
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 tbsp vegetable oil; 1 tbsp ginger (finely grated); 3 large garlic cloves (minced.); 1 large onion (chopped (brown, white, yellow)); 3 tsp coriander powder; 1/4 tsp tumeric powder; 1 tsp cumin powder; 2 tsp paprika; 1 1/2 cups chicken stock; 800 g / 28 oz can crushed tomato; 300 g / 4 cups (packed cauliflower small florets (1 small / 1/2 large cauliflower)); 400 g / 14 oz can chickpeas (drained); Salt; 1 tsp sugar - optional (Note 1); 3/4 cup frozen peas (75g); 3 tsp garam masala powder (Note 2); 1/4 cup coriander / cilantro leaves (chopped); Yoghurt (to serve (highly recommended))

This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.9 (40) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

4 tbsp vegetable oil
1 tbsp ginger (finely grated)
3 large garlic cloves (minced.)
1 large onion (chopped (brown, white, yellow))
3 tsp coriander powder
1/4 tsp tumeric powder
1 tsp cumin powder
2 tsp paprika
1 1/2 cups chicken stock
800 g / 28 oz can crushed tomato
300 g / 4 cups (packed cauliflower small florets (1 small / 1/2 large cauliflower))
400 g / 14 oz can chickpeas (drained)
Salt
1 tsp sugar - optional (Note 1)
3/4 cup frozen peas (75g)
3 tsp garam masala powder (Note 2)
1/4 cup coriander / cilantro leaves (chopped)
Yoghurt (to serve (highly recommended))

Steps

Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

Nutrition Facts (per serving)

344 kkal

Protein 10.7g (15%)

Carbs 44.1g (62%)

Fat 15.8g (23%)

Macronutrients

Calories34417% DV

Protein10.7g21% DV

Carbs44.1g15% DV

Fat15.8g24% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 16.750

Per Serving Rp 4.188/serving

🏠 Save ~Rp 33.500 compared to buying!

📋 Price Breakdown (39% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
vegetable oil	4 tbsp	-	-
ginger	1 tbsp	-	-
large garlic cloves	3	-	-
large onion	1	-	-
coriander powder	3 tsp	Rp 8.000/100g	Rp 1.200
tumeric powder	0.25 tsp	Rp 8.000/100g	Rp 100
cumin powder	1 tsp	Rp 70.000/kg	Rp 350
paprika	2 tsp	Rp 40.000/kg	Rp 400
chicken stock	0.5 cups	-	-
/ 28 oz can crushed tomato	800 g	Rp 12.000/kg	Rp 9.600
/ 4 cups	300 g	-	-
/ 14 oz can chickpeas	400 g	Rp 12.000/kg	Rp 4.800
Salt	-	-	-
sugar - optional	1 tsp	-	-
frozen peas	0.75 cup	-	-
garam masala powder	3 tsp	Rp 5.000/250g	Rp 300
coriander / cilantro leaves	0.25 cup	-	-
Yoghurt	-	-	-