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Chickpeas Vindaloo Bhaji Tomatoes
A slow-roasted Indian chickpea vindaloo with cauliflower, spinach and tomatoes, finished with garam masala, curry leaves and ghee, served over papadum.
Ingredients
Instructions
Drain and season the chickpeas, then sear them over medium-high heat until well browned, about 4 minutes.
Add the cauliflower, spinach and tomatoes, cooking until softened, about 7 minutes.
Stir in the garam masala, curry leaves, yogurt and ghee for a final minute.
Warm the papadum separately.
Let the chickpeas simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the papadum, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
