Cauliflower and Chickpea Curry
Ingredients
- 800 gCauliflower (cut into small florets)
- 400 gcanned chickpeas (cooked and drained)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspPeanut oil
- 400 mlCoconut milk
- 3 pcRound tomato (diced)
- 1 tspCumin seed
- 1 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pinchGray sea salt
- 0.5 pcFresh cilantro (chopped)
- 20 gFresh ginger (grated)
Method
Tender cauliflower florets coated in a creamy coconut sauce. The warm scent of cumin and the vibrant yellow of turmeric promise a dish full of character.
- 1
Heat the oil in a sauté pan. Add the cumin seeds. When they start to crackle and release their aroma, they are ready.
- 2
Add the sliced onion, pressed garlic, and grated ginger. Sauté until the onion is translucent and slightly golden on the edges.
- 3
Add the cauliflower florets, turmeric, and chili powder. Stir vigorously to coat each piece well with spices and oil.
- 4
Pour in the crushed tomatoes, chickpeas, and coconut milk. Cover and simmer over low heat. The sauce should reduce and coat the spoon, and the cauliflower should be tender when pierced with a knife.
- 5
Sprinkle with garam masala and chopped fresh coriander at the last moment to preserve the full power of the aromas.
Frequently asked questions
How do you get this dish right?
- Do not overcook the cauliflower; it should retain a slight bite so it doesn't turn into mush.
- If the sauce is too thick, loosen it with a splash of water at the end of cooking.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The flavors will be even better the next day.
