A spicy South Indian inspired vegetable and chickpea curry with a deliciously spiced tomato-based sauce.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Main
Cuisine Indian
Servings 4
Ingredients
Chettinad Spice Blend
1tablespooncoriander seeds
1teaspooncumin seeds
½teaspoonfennel seeds
½teaspoonblack peppercorns
1tablespoonwhite poppy seeds
½teaspoonturmeric powder
2teaspoonsKashmiri chilli powder
Curry
2tablespoonsvegetable oil
1cinnamon stick
3cloves
2large shallotsthinly sliced
20ggingerminced
3clovesgarlicminced
2green chilliesminced
5curry leaves
1tablespoontomato purée
400gtin chopped tomatoes
100mlthick coconut milk
100gcauliflower
100gtendersteam broccoli
400gtin chickpeas
Instructions
Chettinad Spice Blend
Heat a dry pan over medium heat. Once hot add the coriander seeds, cumin seeds and fennel seeds. Toast the seeds until fragrant, around 30 seconds. Remove from the pan and add to a pestle and mortar with the white poppy seeds then grind into a powder. Add the turmeric and Kashmiri chilli powder and mix together. Set aside the spice mix until later.
If you have access to a spice grinder then it can be used to grind the seeds.
Curry
Heat the vegetable oil in a pan over medium heat. Once hot add the cinnamon stick, cloves and the thinly sliced shallots with a pinch of salt. Sauté until the shallots are soft and translucent, around 6 minutes.
Add the minced garlic, ginger and chillies and the curry leaves, continue to sauté until fragrant, around 2 minutes.
Add the tomato purée and continue to cook until it is cooked through and is well mixed into the other ingredients, around 2 minutes.
Now add the tin of chopped tomatoes and the ground spices, bring to a simmer and cook until the tomatoes are broken down and the oil is pooling at the sides of the pan. Stir frequently at this stage. Using a lid is advised as the sauce can splatter. This process will take around 15 minutes.
While the sauce is cooking you can prepare the vegetables. Wash and cut the cauliflower and broccoli into bite-sized pieces. Place the cauliflower in a pot of boiling water and cook until fork-tender, around 10 minutes. Drain and reserve for later.
Once the sauce is ready and the tomatoes have broken down, add the coconut milk, cauliflower and broccoli. Drain and rinse the chickpeas and also add them to the pot. Cook for a further 5 minutes to heat the chickpeas and broccoli through.