Tuesday, March 16, 2021

Cauliflower Chickpea Coconut Curry


 



Cauliflower Chickpea Coconut Curry







This coconut cauliflower and chickpea curry is pure comfort with every bite! The mouth-watering sauce is made with tomatoes, garlic, onions, ginger, serrano peppers, curry powder and coconut milk. It's a bit spicy and tangy with a hint of sweetness!

Ingredients

  • 1/2 cup tomato puree
  • 1 teaspoon minced garlic
  • 1 teaspoon of salt
  • 1 finely chopped onion
  • 3 tablespoons of curry powder
  • 3/4 teaspoon of turmeric powder
  • 1 teaspoon of cumin seeds
  • 1 1/2 cup cooked chickpeas
  • 2 teaspoons of grated ginger
  • 8 to 10 cherry tomatoes optional
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of red chilli powder or chili flakes or powdered paprika
  • 3 cups cauliflower florets cut into 2-inch pieces (about 1 head of medium cauliflower)
  • 3/4 cup water
  • 2 cups thick coconut milk about 1 can

Instructions

First, heat the oil in a saucepan and add the cumin seeds. Once the seeds start to splash, add the garlic, ginger, and onions. Sauté for 3-4 minutes until the onions begin to lightly brown.

Then, add the tomato puree, turmeric powder, curry powder, chili powder and salt. Cook for 3-4 minutes until the tomato puree reduces a bit and everything starts to look like a paste.

Add the cauliflower, chickpeas, cherry tomatoes (if using), water and coconut milk. Simmer and cook over medium heat for 15-20 minutes until the cauliflower is fork tender but not mushy.

Taste and adjust the salt, and turn off the heat. Garnish with chopped cilantro if desired and serve hot with steamed rice. Happy Cooking Time.

Remarks

Fresh tomatoes work well in this curry. Substitute 2 finely chopped tomatoes for the tomato puree, but the curry may not be as smooth.

To add meat: Substitute 1lb / 500g chicken (cut into 1 inch pieces) for the chickpeas with your favorite vegetables and simmer in the sauce for 15 minutes.

If using shrimp, use 500g / 1lb shrimp / shrimp and cook the shrimp for 8 minutes. First cook the vegetables in the sauce for 10 minutes, then add the shrimp later, as the shrimp cook very quickly.

I use Bolst's curry powder for this recipe and have seen it in most supermarkets.