Black Pepper & Chickpea Curry
(from StoneSoup.com)
While this curry has a mostly Indian vibe with the ground cumin and mustard seeds, it was actually inspired by a Thai curry. If you’ve ever had a real jungle curry, it may surprise you to know that the heat actually comes from peppercorns not chilli.
I’m a massive fan of black pepper so decided to try the same idea out using black pepper in a chickpea curry. I love the rounded warmth you get from the pepper – much more subtle than chilli but in some ways even more delicious.
This recipes uses quite a bit of pepper, so if you have a spice or coffee grinder, it’s worth getting it dirty. If you don’t, be prepared for a workout to grind 2 tablespoons with your pepper mill.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 teaspoons cumin
- 2 teaspoons tumeric
- 1 can tomatoes
- 1 onion peeled & chopped
- 1/2 head cauliflower chopped into small florettes
- 2 tablespoons black pepper ground
- 2 teaspoons mustard seed
- 1 can chick peas (not drained)
- 1 small bunch mint leaves (can use kale also)
- 4 tablespoons yogurt
- Carbohydrate 70.7138288103647 g
- Cholesterol 1.8375 mg
- Fat 5.36571315430391 g
- Fiber 16.8432624319203 g
- Protein 18.0268949462416 g
- Saturated Fat 0.803684576513768 g
- Serving Size 1 1 Serving (519g)
- Sodium 711.591202293298 mg
- Sugar 53.8705663784444 g
- Trans Fat 0.900963580553636 g
- Calories 387 calories
1. Heat a little oil in a medium saucepan. Cook onion covered over a medium low heat until soft, about 8 minutes. 2. Add cauliflower, pepper, cumin, turmeric and mustard seeds, if using. Stir to combine. 3. Add tomatoes and chickpeas and the juices from both cans. Use a spoon to break up the tomatoes a little. 4. Cover and simmer for 5 minutes on a medium heat. 5. Stir. And continue to cook for another 5 minutes or until the cauliflower is no longer crunchy. If you want a thicker curry leave the lid off, if you’re happy with the consistency, leave the lid on. 6. When the cauli is tender, taste and season with salt and more pepper if you need more heat. Serve with mint leaves, if using and a big dollop of yoghurt.
