Test Kitchen tip
For this chickpea curry recipe you will need to buy 1 bunch of coriander that includes the roots. Remove the leaves for another use, then wash the roots and stems well before chopping.
Looking for more brunch ideas? Or want to try making chapatis yourself? Alternatively, try our two-ingredient flatbread – it’s delicious and so simple to make. Watch it come together in the video below.
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Ingredients
Method
1.Lightly crush cumin, coriander and mustard seeds with a mortar and pestle.
2.Heat 2 tablespoons of the oil in a medium frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, sliced chilli, curry leaves, chopped coriander roots and stems, turmeric and crushed spices; cook, stirring, for 5 minutes or until soft and fragrant. Add cauliflower, stock and chickpeas; season, bring to the boil. Simmer, stirring occasionally to coat cauliflower in spice mixture, for 8 minutes or until cauliflower is just tender. Reserve 8 cauliflower florets for serving; cover to keep warm. Coarsely crush mixture in the pan with a potato masher to thicken it slightly.
3.Using the back of a wooden spoon, make four indents in the crushed cauliflower mixture in pan. Carefully crack an egg into each indent. Cover and cook for 8 minutes or until whites are set and yolks are runny.
4.Meanwhile, heat remaining oil in a small frying pan over medium heat. Fry the extra sprigs of fresh curry leaves, turning, for 30 seconds or until crisp. Drain on paper towel.
5.Top cauliflower mixture with reserved cauliflower florets, fried curry leaves and extra sliced chilli. Serve with chapatis.
Make ahead: You can make this recipe up to the end of step 2 the day before serving; store, covered, in the fridge. Gently reheat the next day then continue from step 3.
Note
