Cauliflower and Masala Chickpea Curry
November 21, 2011 § 1 Comment
Cauliflower is my daughter’s favorite vegetable and according to her, I never make it enough. When cooked, cauliflower is like a sponge and absorbs the flavour of any spice that you cook it with. Be careful not to over cook the cauliflower as it will lose its shape, turn into mush and not hold any flavor. You can serve this dish with an Indian flat bread and is nicely complimented with raita. Roll the leftovers in a wrap and have it for lunch the next day.
Cooking time 30 minutes
1 tbsp (15 ml) + 1 tbsp (15 ml) olive oil
5 cardamom pods
pinch of fenugreek
1/2 tsp (2 ml) black mustard seeds
1/2 tsp (2 ml) cumin seeds
1 tbsp (15 ml) minced ginger
1 tbsp (15 ml) crushed garlic
1/4 cup (65 ml) diced onion
4 cups (1 L) cauliflower florets
425 grams (15 oz) chickpeas
1 tsp (5 ml) masala
1/2 tsp (2 ml) turmeric
2/3 tsp (4 ml) salt
1. Heat a medium-sized saucepan on medium heat. When it’s hot, add 1 tbsp of olive oil, cloves, cardamom and fenugreek. Cook for 30 seconds and add the cumin and black mustard seeds.
2. When the seeds pop add the garlic and ginger and saute for about 30 seconds.
3. Add the onions and saute until golden about 1 minute.
4. Add the cauliflower and stir occasionally. Cook until it starts to soften but still holds it shape, about 8-10 mins. If the cauliflower is getting dry, you can add a tbsp of olive oil.
5. Add the chickpeas and cook until the cauliflower is soft and the chickpeas are slight firm, 5-8 minutes.
6. Add the turmeric, masala and salt and cook for another minute and turn off the heat.
7. Garnish with fresh cilantro (optional).