Chickpea Cauliflower Curry
Recipe adapted from Chef de Home by Hannah Coward
INGREDIENTS
1 head cauliflower (broken into small florets)
1 tsp smoked salt (adjust per taste) 🧂
1 tsp garlic powder
2–6 tbsp canola oil
1 red onion (thinly sliced)
2 tbsp ginger garlic paste (3 cloves of garlic and 1 inch ginger, grated)
2 cup chickpeas (16 ounce can, drained)
2 tbsp curry powder
1 tsp chili powder
1 tsp cayenne
1 tsp smoked paprika
3 tbsp tomato paste
1 cup coconut cream
1 cup vegetable stock
½ lime, juiced
DIRECTIONS
On high heat, add oil to pan. Add enough cauliflower florets to cover bottom of pan and fry until slightly caramelized on two sides (but still crunchy!)—while adding smoked salt and garlic powder.
Work in batches, adding oil after each batch and removing caramelized cauliflower to plate.
Once all cauliflower is cooked, reduce heat to medium high. Heat 1 tbsp oil and add onion. Sauté until caramelized.
Add garlic and ginger. Sauté until garlic is golden.
Add chickpeas with spices and cook until fragrant.
Add tomato paste and cook another 30 seconds.
Add vegetable stock, coconut cream, and lime juice. Bring to boil then reduce heat to simmer.
Use immersion blender (or hand mixer or potato masher) to purée the sauce, ensuring that all chickpeas are fully pulverized.
Taste and adjust salt and lime juice, continuing to simmer and meld the flavors.
After about 10 minutes, fold cauliflower into the curry
Note: Original recipe recommends serving with toasted cashews and chopped cilantro garnish.
Alternate Recipe
Creamy Chickpea Cauliflower Curry
INGREDIENTS
1 head grilled/smoked cauliflower
(salted, cut into small florets)
2 bell peppers (diced)
½ cup frozen peas
½ stick butter 🧈 or 4 tbsp canola oil
1 red onion (thinly sliced) 🧅
2 jalapeños (petite diced)
1 stick cinnamon
3 tbsp garam masala
3 tbsp chili powder
3 tbsp curry powder
2 tbsp smoked paprika
1 tbsp cayenne
3 tomatoes (petite diced) 🍅
3 cloves garlic (minced) 🧄
2 tbsp ginger paste (or 2 inch ginger, grated)
2 cans chickpeas (16oz, drained)
3 tbsp tomato paste
2 tsp salt
4 cups coconut cream
½ lime, juiced
DIRECTIONS
Heat butter or oil till hot and add onion. Sauté until halfway caramelized. Add jalapeños.
Once onions are caramelized, add cinnamon stick.
Once cinnamon stick has uncurled, reduce heat, add remaining spices, and fry until fragrant (careful not to burn!)
Add tomatoes, garlic, and ginger, then turn up heat to medium. Cook about 2 min.
Add chickpeas and cook about 10 min. to coat in flavor.
Add tomato paste and salt, then cook another 5 min.
Add coconut cream and lime juice. Bring to boil then reduce heat to simmer. Simmer 20 min.
Use immersion blender (or hand mixer or potato masher) to purée the sauce, ensuring that all chickpeas are fully pulverized.
Add bell peppers and continue simmering about 10 min.
Add grilled cauliflower and pea.
Simmer another 10 min. or so.