I always find it funny when someone says they think cauliflower is weird or gross. I guess I just don’t get it. Cauliflower definitely isn’t the first vegetable that would come to my mind when browsing the produce aisle but I do buy it once in a while, especially when I make soup.
Yesterday, I tried to make my husband understand that cauliflowers are winter trees. Let me explain. When I was growing up, my brother and I weren’t very fond of broccoli and cauliflowers (my mother usually served them trimmed but raw, with a dipping sauce). At some point, she told us that broccoli were green summer trees, and cauliflowers were winter trees, covered in snow. The idea always stuck and I know for a fact that I will tell my future child about winter and summer trees. 🙂
So, last evening, I knew I wanted to use the cauliflower that had been in the fridge for a while already. I just didn’t know what to make with it. I had wanted to make mashed cauliflower but I didn’t feel like cooking something else to go with it. And for some odd reason, I didn’t care for meat either. So, I browsed the web and noticed many cauliflower curry recipes. I’ve made curry before so I figured I didn’t need a new recipe. I’d just stick to the one I know and trade the usually meat and veggies, for cauliflower and chickpeas. I would’ve added spinach as well (just because, why not?) but it was pouring rain and thundering outside so I didn’t really feel like running to the garden. I threw some Jasmine rice in the rice cooker and I was ready to get cooking.
Cauliflower and chickpeas Curry
-1/2 yellow onion, finely chopped
– 2 cups of cauliflower, trimmed (bite-size)
– 1 can of chickpeas
– 1 can of coconut milk
– 1-2 tablespoons of fresh basil, finely chopped
– 1-2 teaspoons of red curry paste (modify to personal taste)
– 1-2 teaspoons of garam masala
1. Cook the onions in a large skillet, until golden
2. Add the cauliflower, mix and let cook for a minute, then add the chickpeas and mix again.
3. Add the coconut milk, curry paste and garam masala.
4. Stir regularly, until cauliflower is softer but still mostly crunchy.
5. Mix in the basil.
That’s it! You can definitely add more spices to taste but it was good enough for me. I served my curry on a bed of white Jasmine rice. This recipe makes about 3-4 portions, depending on how hungry you are. In the past, I’ve made this amazing Naan bread recipe to go with the curry but I was out of yogurt, which is why I went with the rice instead.
I should probably add that I am no expert on Indian cuisine so I definitely hope that my recipe won’t offend anyone (she called that, curry?!?). If you don’t think this should be called curry, please let me know what I should call it instead! 🙂