Every so often we like a meal without meat. Indian flavours are always so welcome particularly on these bitterly cold winter nights. I saw one of our celebrity chefs, Chef Michael Smith, made this recipe on his show Chef at Home, and I’ll be darned if I can find it. It’s a really easy recipe and comes together quite quickly. It also serves up lunch very well the next day. And if you tire of it, just add bit of vegetable stock and purée into a lovely creamed soup.
Curried Cauliflower and Chickpeas
- 450 g cauliflower cut into small florets
- 300 g rehyrdated chick peas (if using canned, drain and rinse)
- 160 g onion roughly chopped
- 75 g raisins
- 1 tsp cumin
- 1 tsp corriander
- 2 tsp curry
- 1 cup water
- 2 tbsp coconut milk powder*
- splash of EVOO
- Heat the oil in a large dutch oven and sauté the onions until translucent.
- Add the cauliflower and sauté for a couple of minutes. Add the chick peas.
- Sprinkle the spices over the hot cauliflower and stir until you can smell their wonderful aroma. Add the raisins.
- Add water and mix in the coconut milk powder. Cover and allow to simmer until the cauliflower is tender.
- Serve over a bed of mixed greens.
* In Toronto, they sell coconut milk in cans in our grocery stores, but I usually find I need only about 1/2 of a can. It doesn’t freeze well so I end up keeping in the fridge until it grows something weird and then it gets tossed. I found the coconut milk powder in the ethnic section in our large grocery retailer and thought it’s the perfect solution for me. You can do a search on line, I’m sure you will be able to find it in your local ethnic store.