This recipe makes two small portions that, together with vegetables and rice, make a meal for two adults. You also can serve the chickpea curry for one person, wrapped in a tortilla, stuffed inside a pita or piled on top of a naan bread.
You can half, double or even triple the recipe. If you make a big batch or have leftovers, the curry keeps in an airtight container or resealable bag for up to 6 months in the freezer. It stores well in the fridge for up to 5 days.
1 teaspoon olive oil
1 clove garlic
½ cup canned chickpeas, rinsed and drained
4 large florets of cauliflower
½ teaspoon onion powder
½ teaspoon curry powder
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon of garam masala
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon chili powder
Pinch of salt pepper
½ cup milk
Pour the olive oil into a small saucepan and heat on the stove over medium heat. As the oil heats up, roughly chop the onion and finely mince the garlic.
When the oil is hot, toss in the chopped onion and minced garlic. Cook for 5 minutes – stirring regularly – until the onion and garlic are soft and fragrant.
Rinse and dry the cauliflower florets before chopping them into bite-sized pieces. Add them and the chickpeas to the saucepan and stir.
Sprinkle in all the herbs and spices and mix well to ensure the ingredients are thoroughly mixed and well-coated.
Juice the lime and pour the juice into the saucepan with milk. Stir well and increase the heat to high until the liquid starts to boil.
When boiling, reduce the heat to medium, top the saucepan with a lid and leave to simmer for 10 minutes to thicken up.
When thick, serve the chickpea curry warm alongside steamed rice and vegetables.