How to Cook Appetizing Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas ~ Happy Cooking - how many times is being sought after by many society around us, one of them is We. they indeed have get used to to take advantage of internet on gadget to find information to be used insight. Therefore We give Information around Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is can my Buddy make it inspiration.

my Buddy able to cook Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas using tools 15 ingredient 19 step. the following the steps for cook it.

The ingredients and seasoningsu for cooking Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

1. You need to prepare 400 grams cauliflower.
2. Buddy also needs 150 grams rice.
3. Please prepare 1 big red bell pepper.
4. Please prepare 1 clove garlic.
5. Buddy also needs 1 red onion.
6. capable need to provide 1 red chili pepper.
7. Also add 30 grams fresh ginger.
8. capable need to provide too 200 grams peeled tomatoes (can).
9. Also add 125 grams chickpeas (can).
10. capable need to provide too 150 milliliter coconut milk.
11. capable need to provide 1 bunch fresh coriander.
12. Please prepare some Indian Garam Masala spicemix (see also my recipe).
13. You need some kurkuma, cumin and paprika powder.
14. Please prepare some olive oil or groundnut oil.
15. You need some fresh ground pepper and sea salt.

The Step by step how to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas

1. Wash and cut the cauliflower into bite sized roses then put aside.
2. Peel the skin from the bell pepper with a potato peeler, cut in half, remove the inside then cut into 1/2cm stripes and put aside.
3. Peel the onion, cut in half then in thin half rings and put aside.
4. Peel the skin from the ginger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside.
5. Squash the garlic flat then cut in small pieces and put aside.
6. Wash the chili pepper, remove seeds, cut fine and put aside.
7. Take the chickpeas from the can, wash them and put aside.
8. You can bring some water with salt to a boil for the rice, also add a decent amount of oil to a wok pan (or other frying pan).
9. You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed.
10. Put the wok pan on high heat, throw in the cauliflower roses as soon as the oil is hot and damping (it should sizzle when you add them) and bake them at high heat for about 2-3 minutes.
11. Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well.
12. After another 2 minutes you can add the ginger matchsticks, keep stirring everything and also add the garlic and chili now.
13. After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy.
14. Add a good snuff of kurkuma, cumin and paprika powder and stir well before also adding 2 teaspoons of Garam Masala spices, fry this all together for a minute and smell the aromas coming out.
15. Now add the cut peeled tomatoes with juice to the pan and stir.
16. Add the cocunut milk and the chick peas, bring it all to a boil and let it to softly simmer for another 10 minutes or so.
17. Meanwhile prepare the rice according to instructions on package.
18. Wash the fresh coriander, cut it fine and put on table for garnish.
19. At the end add some salt and pepper to taste, it will need some salt to get its full flavour but it's not supposed to be salty, rather spicy, so if needed add one more teaspoon of Garam Masala.

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