Chickpea and Cauliflower Curry

[Guest guest]

I just made this for dinner and wanted to share this

easy recipe. I used a whole head of cauliflower and a

can of chickpeas (I drained off the bean liquid and

added a little water to the curry). I'm taking some

for lunch tomorrow and I bet it will be great after

the flavors have had more time to meld. I served this

with basmati rice. Use a coffee grinder to grind the

cinnamon stick and cardamom seeds for the Masala

paste.

 

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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