Chickpea and Cauliflower Curry

From October 2, 2007:  This is a  fabulous and easy curry. When I make this recipe, I use a whole head of cauliflower, the whole batch of Masala paste and one can of chickpeas (I drained off the bean liquid and added a little water to the curry).   I use a coffee grinder to grind the cinnamon stick and cardamom seeds for the Masala paste.  I was thinking that you could make this recipe a bit healthier by steaming the cauliflower first and skipping the part where you fry it in the 3 T. oil.  Just add the tumeric and salt to the 1 T. of oil and proceed with the rest of the recipe. I serve this  curry with basmati rice.

Chickpea and Cauliflower Curry

Masala Paste:
1 3-inch cinnamon stick
seeds from 8 green or white cardamom pods
1 tsp. cumin seeds
1 1/2 tsp. coriander powder
1/2 tsp. asafetida
3 tsp. finely grated ginger
1 1/2 T. water

Grind the cinnamon stick and cardamom pods to a fine powder. Transfer to a small bowl. Add the cumin seeds, coriander powder, asafetida, ginger and water and mix to form a wet paste; set aside.

Curry:
4 T. canola oil
1 tsp. turmeric
1 1/2 tsp. salt
2 1/2 cups cauliflower florets
1 tsp. cumin seeds
1 serrano chili, seeded and minced
2 bay leaves
Masala paste (as made above)
2 cups cooked chickpeas
1 tsp. brown sugar

Warm 3 tablespoons of the oil in a large saucepan over medium heat. When fairly hot, sprinkle in the turmeric and salt, then drop in the cauliflower pieces. Fry the cauliflower, stirring often, being careful not to break up the florets. Cook until just tender, about 6 minutes. Transfer the cauliflower to a bowl.

Add the remaining 1 tablespoon of oil to the pan. Add the cumin seeds, chili and bay leaves and cook until the cumin darkens a few shades, about 2 minutes. Add 1/2 of the Masala paste and cook until fragrant, about 1 to 2 minutes. If a spicier dish is desired, add all the Masala paste.

Add the chickpeas with their liquid, the cauliflower and the brown sugar. Cover and continue to cook over medium heat until the flavors combine, about 5 minutes.

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One Comment on “Chickpea and Cauliflower Curry”

  1. Izzy says:

    Hmm. I’ve never made my own curry mix. I suppose it wouldn’t kill me to try. 🙂 This sounds terrific.


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