Cauliflower and Chickpea Curry
It’s been well over a year since I found a great food blog : Closet Cooking. I love everything about the site. The layout, the pictures and the food – OH the FOOD! The recipes are pretty easy and whenever I’m looking for food inspiration I head there. The Cauliflower and Chickpea Curry recipe is one of the first recipes we tried from the site. I was hunting for a really good Indian curry, because I lost the recipe we had. This recipe brought me the closest to one of our favorite Indian foods, Curry!
The recipe by itself is very delicious and easy to make. I deviate slightly from the original when I make it for my family, pulling from what I remember from other curry recipes we like. So it’s up to you how you want to make it, my variation is below but Closet Cooking’s is really delish too.
Cauliflower and Chickpea Curry
Ingredients
- 1 tablespoon oil
- 1 onion chopped
- 2 tablespoons curry powder
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped, or 1/2 tablespoon powdered
- 1/4 teaspoon cinnamon
- 1 14 ounce can diced tomato (optional if you want)
- 1 head cauliflower cut into florets OR : 1 bag of frozen cauliflower OR : Mix half cauliflower, half sliced carrot
- 2 - 19 ounce cans chickpeas (1 can rinsed and drained, 1 can pureed (Leave a bit of the liquid from the can and puree in food processor or use stick blender)
- 1 cup chicken or vegetable broth
- salt to taste
- 1/2 tablespoon Sriracha chili sauce - optional
- Brown rice cooked to directions
Instructions
- Heat oil in a large pot.
- Saute onion and cook until the onion is tender, about 5-7 minutes.
- Add garlic, curry powder, cinnamon and ginger and cook for 3-4 minutes until fragrant.
- Add pureed chickpeas cook until it begins to bubble slightly.
- Add the tomatoes, chili sauce, cauliflower, chickpeas and broth and bring to a boil.
- Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes.
- Serve with brown rice.
- *Note: Usually tastes best when served the next day.
Slow Cooker Method
- Cook onions and spices in skillet, and add with all other ingredients to slow cooker on low for 8 hours. Thaw frozen vegetables and add an extra cup or so of water.
Step by Step
- Heat oil in a large pot. Add onion and cook until tender, about 5-7 minutes.
- Add garlic, curry powder, cinnamon and ginger. Cook for 3-4 minutes until fragrant. LOVE Penzey’s Spices. I know cinnamon sounds crazy, but it lends a great taste to the dish.
- Add pureed chickpeas and cook until it begins to bubble slightly. This will pick up all the tasty bits in the pot. The pureed chickpeas thickens it up.
- Add the tomatoes, chili sauce/Sriracha. Stir.
- Add the vegetables and bring to a boil.
- Reduce the heat and simmer, covered, until the cauliflower is tender, at least 10-15 minutes. I prefer to cook about 2-3 hours hours over low heat and add the chickpeas in the last hour.I think it tastes better if you let it sit overnight and serve the next day with brown rice. It freezes really well too. Don’t forget some Homemade Naan.
https://www.thesugarpixie.net/2012/09/12/cauliflower-and-chickpea-curry/https://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2012/09/ChickpeaCurry12.jpg?fit=500%2C752&ssl=1https://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2012/09/ChickpeaCurry12.jpg?resize=150%2C150&ssl=1Recipescurry,dinner,indian,vegetarianIt's been well over a year since I found a great food blog : Closet Cooking. I love everything about the site. The layout, the pictures and the food - OH the FOOD! The recipes are pretty easy and whenever I'm looking for food inspiration I head there. The...thesugarpixie thesugarpixie@gmail.comAdministratorThe Sugar Pixie
