Email to Chris Williams      

Chickpea and Cauliflower Curry

Source of Recipe

Tea Cozy


List of Ingredients

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 minced ginger
11/2 Tbsp water

Curry
4 Tbsp canola oil
1 tsp turmeric
1 1/2 tsp salt
2 1/2 cups cauliflower florets
1 tsp cumin seeds
1 serrano chili, minced
2 bay leaves
masala paste (as made above)
2 cups cooked chickpeas
2 tsp brown sugar


Recipe

Masala Paste
1. 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
1. 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.

2. 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.

3. 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.