Curry is a name given to dishes that originate from South or Southeast Asia, mainly India, Bengal, Pakistan, and also Thailand. Usually, curry dishes are rich in spices, vegetables, and meat, chicken, or fish. Our dish today is an Indian vegetarian curry. The flavors are so good although the ingredients are basic and simple. It is also very easy to prepare.


- 1 head of cauliflower, washed and cut into florets
- 1 can whole chickpeas, washed and drained
- 1 onion, diced
- 6-7 cloves garlic, finely diced
- 4 tbsp. vegetable oil (canola or coconut oil)
- 1 tbsp. tomato paste
- 500 gr. diced red tomatoes
- 2 tbsp. chopped fresh coriander (cilantro)
- ½ cup water
- 1 tsp salt
- Freshly ground black pepper
- 1 tsp cumin powder
- ½ tsp coriander powder
- 1 tsp curry powder
- ¼ tsp chili powder (optional)


  1. Put the oil in a deep skillet.
  2. Add the onions and ½ tsp salt and stir until onions are translucent and soft.
  3. Add garlic and stir quickly. Do not let the garlic burn.
  4. Add the tomato paste and stir it into the onions.
  5. Add all the spices and stir well for few seconds.
  6. Add the diced tomatoes and the remaining salt, mix well, and let it cook for few minutes.
  7. Add the water and the cauliflower to the mix.
  8. Add the chickpeas and green coriander.
  9. Stir well.
  10. Cover the pot and let it simmer for 10 minutes, or until the cauliflower is done.
  11. Serve with boiled white rice.
  12. Garnish the plate with freshly chopped coriander.