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 of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour
Course: Curry, Dinner
Author: Nagi | RecipeTin Eats
3large garlic clovesminced.
1large onionchopped (brown, white, yellow)
1 1/2cupschicken stock
800g/ 28 oz can crushed tomato
300g/ 4 cupspacked cauliflower small florets (1 small / 1/2 large cauliflower)
400g/ 14 oz can chickpeasdrained
1tspsugar - optionalNote 1
3tspgaram masala powderNote 2
1/4cupcoriander / cilantro leaveschopped
Yoghurtto serve (highly recommended)
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.
1. Traditionally, Indian curries are made with fresh tomatoes that are cooked down. I use canned for convenience and also because it makes a nice sauce. But some canned tomato can be a bit sour - the better quality, the sweeter they are (naturally sweet). If you think your curry is a bit sour, it's probably from the tomato so just add a touch of sugar.2. Garam Masala is an Indian spice mix that is widely available nowadays. In Sydney, it is sold in supermarkets (Woolies, Coles, Harris Farms) in the spice section and costs the same as other herbs and spices.2. The curry might look watery on the surface even after simmering for 10 minutes, but just give it a good stir because the thick part of the sauce will have settled on the bottom of the skillet.3. The thickness of crushed canned tomato really varies from brand to brand. If you are using a brand where the tomato is almost pureed so it is more like tomato passata, then your sauce may thicken really quickly. If this happens, just cook with the lid on.4. This is adapted from a recipe I got from a cookbook I borrowed from the local library! I am not 100% sure which one it was, but I think it was "50 Great Curries of India" by Camellia Panjabi.5. Nutrition per serving, curry only (excludes rice and yoghurt).