Cauliflower, capsicum and chickpea curry

cooking vegetable curry

Winter express, 240pp.
by The Australian Women’s Weekly kitchens
Bauer Media Books, Sydney, 2016
Cooking on page 32

Cookbooks by The Australian Women’s Weekly magazine (now published monthly) are sold all over the world, and they always seem to hit the mark on what people are wanting to cook and eat. This edition focuses on recipes for cold weather, and it seems right for us because Australia is still shivering through winter.

All the recipes seem tempting, easy-to-make, warming, and comforting. The chapters cover soups and stews, bakes and roasts, pasta, grills and pan-fries, and desserts.

Page 32 has an Indian-style vegetarian option with chickpeas and cauliflower—two of my favourite ingredients.

capsicum, cauliflower, chickpea curry

Cauliflower, capsicum and chickpea curry

2 tablespoons olive oil
1 medium brown onion (150g), sliced thinly
1 large red capsicum (bell pepper) (350g), sliced thickly
1 clove garlic, crushed
2 teaspoons finely grated fresh ginger
2 fresh small red thai chillies, chopped finely
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground fennel
1 small cauliflower (1kg), trimmed, sliced thickly
400g (12 1/2 ounces) canned diced tomatoes
400ml canned coconut cream
1 cup (250ml) vegetable stock
1 tablespoon tomato puree
175g (5 1/2 ounces) chopped green kale
400g (12 1/2 ounces) canned chickpeas (garbanzo beans), drained, rinsed
1/2 cup loosely packed fresh small mint leaves

curry ingredients spices, kale, chillies, ginger kale, capsicum, onion

Heat oil in a large saucepan over medium–high heat; cook onion, capsicum (bell pepper), garlic, ginger and chilli, stirring, about 5 minutes or until onion softens. Add spices and cauliflower; cook, stirring, for 2 minutes.

Add tomatoes, coconut cream, stock and paste; bring to the boil. Reduce heat; simmer, uncovered, for 20 minutes. Add kale and chickpeas; simmer, uncovered, about 10 minutes or until vegetables are tender. Season to taste.

Serve bowls of curry sprinkled with mint.

Serve with steamed rice. Serves 4.

How it played out
These are the kinds of ingredients I usually have on hand—only had to buy kale—so I made this as written.

It came together very easily, and the timings were right for the cooking.

By the way, I’m often intrigued by how recipes are written for cookbooks that have to bridge the metric and imperial systems of measurement. Grams are often abbreviated to g, while ounces are spelt out. And 400 grams are converted to 12 /2 ounces, while 400 ml aren’t given the same treatment.

Winter Express cookbook

I’m glad that after all my years in Australia, I can say that these conversions don’t faze me at all.

A very tasty recipe that has spice levels that are just a bit light-on for me. While I’d probably double the cumin, cardamom and fennel, many would find it just right.

Really pleased that it includes so many vegetables and no sugar.

We’ve been frequent travellers to India over the last three years and it is one of few cuisines I could eat day after day after day. Here’s an overview of some of the amazing everyday meals we have had on those travels.

If you’re not big on Indian food, check out the wonderful breakfasts we had in May in Scandinavia and the Baltic States.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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6 Responses to Cauliflower, capsicum and chickpea curry

  1. This looks absolutely delicious! And very healthy.

  2. A great dish. I love it.

  3. Catnip Blog says:

    This sounds delicious. I usually reserve my cooking to 5 ingredients OR LESS but this is worth a print-out.

  4. leggypeggy says:

    It really is worth the paper, ink and effort. 🙂 If you don’t have all the spices on hand, you could probably use the equivalent amount of curry powder or garam masala.

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