20 minute dinners: Chickpea and Cauliflower Curry

I was looking at creating a series of dinner recipes that you could create in under 20 minutes. The chefs from Why Cook reached out to guide me with this content. Meet Chefs Yolanda Nomoyi and Mathapelo Montsho.



Chickpea and Cauliflower Curry Recipe


Small cauliflower head

1 can of Chickpeas

4 cloves Garlic

1 cup Coriander

Salt and Pepper

1 can chopped tomato

2 tsbp red curry paste

1 white onion

2 tsbp vegetable oil

1 can coconut milk



In a large skillet, heat the vegetable oil, add the white onion and fry until soft.

Then add the curry paste and garlic, fry for about 1 min, then add tomato and fry for 1 min

Add cauliflower, chickpeas and coconut milk, simmer for 10 min

Set aside and add coriander, then serve



  • 4 tbsp sunflower oil
  • 800g beef braising steak, cut into 2.5cm pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 chillies, finely chopped, plus extra to taste
  • 2.5cm/1in piece fresh root ginger, peeled and finely grated
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 2 tsp ground turmeric
  • 200g natural yoghurt
  • 2 x 400g cans chopped tomatoes
  • small handful fresh chopped coriander
  • 2 tsp garam masala


  1. Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.
  2. Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.
  3. Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.
  4. Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low.
  5. About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.

If you missed the other two recipes from the Why Cook? chefs on the blog, you can peep them over here.



Photo by Jennifer Schmidt on Unsplash


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