Jamie Oliver Cauliflower And Chickpea Curry Recipe [GUIDE]

Jamie Oliver’s Cauliflower and Chickpea Curry is a vibrant, hearty vegetarian dish that packs a punch in both flavor and nutrition. The recipe brings together the earthy richness of cauliflower and the creamy, protein-packed goodness of chickpeas. It’s a dish inspired by Indian curry flavors, using spices like turmeric, cumin and garam masala but with a bit of Jamie’s twist to make it accessible and simple.

It’s perfect for anyone looking for a delicious and satisfying meal without meat. The cauliflower takes on a soft, tender texture, absorbing all the spices and creating a comforting base while the chickpeas add substance. The curry is creamy, thanks to a bit of coconut milk and the fresh herbs and squeeze of lime add a bright, zesty finish.

Jamie Oliver Cauliflower And Chickpea Curry Recipe

Ingredients Needed

• Cauliflower: The star of the dish. You’ll need about one medium-sized cauliflower, cut into florets. It soaks up all the spices beautifully.
• Canned Chickpeas: You can use two cans of chickpeas. They’re a great source of plant-based protein and they pair perfectly with the cauliflower, giving the curry its body.
• Coconut Milk: This adds richness and creaminess to the dish, making it feel indulgent while still being relatively light.
• Spices: A big part of what makes this curry so flavorful. You’ll need ground turmeric, cumin, garam masala and coriander. These spices combine to create a warm, aromatic base.
• Fresh Ginger and Garlic: For depth and a punch of flavor, ginger and garlic are key. They’re sautéed at the start to infuse the oil with their boldness.
• Onion: This provides a sweet undertone and a bit of texture to the curry. A large onion is diced and sautéed until soft.
• Fresh Tomatoes: The acidity from the tomatoes balances the richness of the coconut milk and adds a slight tanginess to the curry.
• Lime: To finish the curry, a squeeze of lime juice brightens everything up.
• Fresh Cilantro: Chopped cilantro adds a fresh, herby note and makes the dish feel light and aromatic.
• Olive Oil: For sautéing the onions, garlic and ginger. It also helps in developing the base flavors of the curry.
• Salt and Pepper: For seasoning to taste.

Equipment Needed

• Large Pot or Dutch Oven: A sturdy pot is essential for making curry as it evenly distributes heat and lets you cook everything gently without burning.
• Knife and Chopping Board: For chopping the vegetables and prepping the ingredients.
• Wooden Spoon or Spatula: Useful for stirring the curry and ensuring everything cooks evenly.
• Can Opener: For opening the canned chickpeas.
• Ladle or Spoon: For serving the curry once it’s ready.
• Measuring Spoons: To ensure you’ve got the right proportions of spices.

How To Make Jamie Oliver’s Cauliflower And Chickpea Curry

1. Prep the Ingredients: Start by chopping your cauliflower into small florets, dicing the onion and mincing the garlic and ginger. Open the cans of chickpeas and rinse them under cold water. Cut the tomatoes into chunks.
2. Cook the Base: Heat some olive oil in a large pot over medium heat. Add the diced onion and cook it for about 5 minutes until soft and golden. Stir in the minced garlic and ginger and cook for another 2 minutes, letting the aromas fill the air.
3. Add the Spices: Sprinkle in the turmeric, cumin, garam masala and coriander. Stir the spices into the onions, garlic and ginger and cook them for another minute. This helps bring out their deep flavors.
4. Add the Vegetables and Chickpeas: Now, toss in the cauliflower florets and chickpeas, stirring to coat them in the spice mixture. Let everything cook for about 5 minutes, so the cauliflower starts to soften and absorb the flavors.
5. Simmer with Coconut Milk and Tomatoes: Add the chopped tomatoes and pour in the coconut milk. Stir everything together and bring the mixture to a simmer. Cover the pot and let it cook for 15-20 minutes or until the cauliflower is tender.
6. Finish with Lime and Cilantro: Once the curry is ready, take it off the heat and squeeze in some fresh lime juice. Stir in a handful of chopped cilantro to add a burst of freshness.
7. Serve: Serve the curry hot with a side of rice or naan bread. The rich flavors pair perfectly with the simplicity of steamed rice, allowing the curry to really shine.

What I Learnt

This curry is incredibly versatile. You can play with the spice levels depending on your preference. If you like heat, add some chili flakes or fresh chilies in with the onions. If you’re more into a milder curry, you can cut back on the spices or even omit the garam masala.

The texture of the cauliflower was surprising. it absorbed all the curry flavors, making it feel hearty and substantial. Chickpeas also take on the spice well, giving the dish a satisfying bite. The coconut milk balances everything out, making the curry rich but not overwhelmingly heavy. And the fresh lime and cilantro at the end made the dish feel vibrant and light.

I also loved how easy and quick it was to make. It’s one of those dishes where you throw everything into the pot, let it cook and it essentially takes care of itself. It’s a great recipe for batch cooking. You can enjoy it for multiple meals throughout the week and the flavors just get better after sitting for a day.

Recipe Tweaks For Jamie Oliver’s Cauliflower And Chickpea Curry

Jamie Oliver’s cauliflower and chickpea curry is already a winner but you can always play around with it to make it your own. Here are some tweaks that can add variety or suit your preferences:

1. Spice Level Adjustments

   If you like it spicier, add some fresh chili or increase the amount of curry powder or garam masala. You could also throw in a bit of cayenne or chili flakes to get that extra heat. On the other hand, if you’re not into too much heat, you can dial back the spices or swap the curry powder for a mild version.

2. Additional Veggies

   The cauliflower is the star here but if you’re feeling adventurous, throw in some extra veggies like spinach, sweet potatoes, peas or even bell peppers. These additions won’t just boost the flavor but also add extra texture.

3. Different Proteins

   Chickpeas are a great choice but you can substitute them with other beans like kidney beans or lentils for a twist. If you’re not vegetarian, adding some grilled chicken or tofu could also elevate the dish.

4. Coconut Milk vs. Tomatoes

   The recipe uses coconut milk for creaminess but if you’re not a fan of coconut, try using a splash of heavy cream or cashew cream for a similar richness. You can also increase or decrease the amount of liquid depending on how soupy or thick you want the curry.

5. Herb Garnish

   Fresh herbs can really brighten the dish. Cilantro is the classic choice but a sprinkle of mint or parsley can add an unexpected freshness that lifts the whole flavor profile.

6. Tamarind or Lemon

   For a zesty kick, add a tablespoon of tamarind paste or a squeeze of lemon juice just before serving. This little touch adds some tang that balances out the richness of the curry.

7. Adding Crunch

   If you love a bit of texture, toss in some toasted cashews or slivered almonds. They’ll give the curry a nice contrast against the soft cauliflower and creamy sauce.

Storage Tips For Leftovers

Storing leftovers properly will ensure you get the most out of your curry without losing flavor or texture.

1. Cool Down Before Storing

   Let the curry cool to room temperature before refrigerating it. This helps to avoid condensation which can make your curry soggy and lose its consistency.

2. Airtight Containers

   Use airtight containers to store your curry in the fridge. This keeps it fresh and prevents it from absorbing other food odors in your fridge. You can store it for up to 3-4 days.

3. Freezing for Longer Storage

   If you’ve made a large batch and want to keep it longer, freezing works great. Portion the curry into smaller containers or freezer bags. It can last up to 3 months in the freezer. Just be sure to label the bags so you remember when you made it.

4. Reheating Tips

   When you’re ready to eat, reheat your curry on the stove or in the microwave. If it’s a bit too thick after storage, simply add a splash of water or vegetable broth to loosen it up.

What To Eat With Jamie Oliver’s Cauliflower And Chickpea Curry?

Jamie’s curry is hearty and flavorful, so pairing it with the right sides can make it even better.

1. Rice

   The classic choice! Basmati rice works best since it’s light and fragrant which complements the rich curry. You could also try quinoa or couscous if you’re looking for a change.

2. Flatbreads

   Naan, roti or even pita bread will help scoop up all that delicious curry sauce. Warm the bread slightly before serving and it’ll be perfect for dipping.

3. Salad

   A refreshing salad is a great counterpoint to the warmth of the curry. Try a simple cucumber, tomato and red onion salad with a squeeze of lemon and a bit of olive oil. The crunch and freshness are the perfect balance.

4. Yogurt or Raita

   If you want something to cool the heat, a dollop of plain yogurt or a cucumber raita on the side will do the trick. It adds a creamy texture and mild flavor that complements the spiciness.

5. Pickles or Chutney

   A tangy mango chutney or a spicy lime pickle will give your meal a zesty kick. The bold flavors of these condiments add an extra layer of excitement to the curry.

FAQs

Can I Use Frozen Cauliflower For Jamie Oliver’s Cauliflower And Chickpea Curry?

Yes, frozen cauliflower works just fine in this recipe! Just make sure to thaw it before cooking.

Is This Curry Recipe Suitable For Vegans?

Absolutely! Jamie Oliver’s cauliflower and chickpea curry is naturally vegan-friendly.

How Spicy Is Jamie Oliver’s Cauliflower And Chickpea Curry?

It’s mildly spicy but can easily be adjusted. Add more chili if you prefer extra heat!