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
Ingredients:
- 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
Directions:
- 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.
Ooh, coconut milk powder? I had no idea such a wonder existed! Thanks for letting me know, I’ll have to look it up.
I’m all in favour of meatless days – chickpeas are always a winner and curry flavour is the perfect accompaniment for cauliflower!
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I just discovered it myself Charles. Let me know if you want me to send you some…I don’t think it would weigh very much…but then it is a white powder and we may not want that kind of attention 😉
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Haha, thanks Eva – I think I should be able to find some online… somewhere, undoubtedly. Colombia perhaps? :p
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Ha! Good luck to you, Charles!
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As you can probably imagine Eva, I don’t go without meat too often, but when I do I tend to make Indian dishes…many with cauliflower and chickpeas. Those two ingredients tend to make me very happy for some reason. 🙂
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I completely understand, Jed. The chick peas certainly add the extra texture and filling quality to a simple vegetarian dish. JT and I call Indian food “happy food”.
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Liz and I agree!
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I love how well chick peas go with about anything. Looks great.
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Oh, this recipe sound delicious! I love cauliflower and curry! I have to try this one for sure 🙂
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Eva,
I was just looking at coconut milk powder last week and wondering how it might work — since I never have coconut milk in when I want it. I will definitely give it a try. Maybe the ponytails would eat this if I added just a bit of curry….
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This really does sound good, Eva! Your tip about the coconut powder vs. milk is a good one. Like you, I’m tired of wasting rarely used ingredients. Finding substitutes with a long shelf-life is always welcome. 🙂
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What’s EVOO? I love cauliflower, it’s lovely and I think the curried undertones in this are perfect for this in between time of year when it’s just starting to get warmer again. Lovely.
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Hi BFN, EVOO is Extra Virgin Olive Oil. I hope it’s getting warmer in your neck of the woods, we’re expecting raising temperatures over 5°C this week. Yay!
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A really nice combination of flavors. Cauliflower has such a neutral flavor on its own and works well with so many species.
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Hmmmmm…. I think I have everything for this. I have to make this!
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Welcome to my blog Izzy. I hope to see your’s once it’s up and running. Do come by again when you have your blog finished.
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My blog has been up and running for a while, I’m working on a website at this time. 🙂
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I can smell the aroma. Never knew there was coconut milk powder. Must look next time I go to the Asian market.
I think this dish would work with the chick peas sprouts I have in the freezer.
Thought you might find this post interesting http://healthrecipes.com/growing_sprouts.htm
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Thanks for the link Norma, very informative and frankly I had no idea the chemical composition could change so drastically. Very enlightening.
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I need to give cauliflower another go. I do love chickpeas and I like the idea of turning this into a creamy soup. Looks utterly fresh and light. I love it. 🙂
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Thank you kindly Kristy. We never have any left over, sadly, but perhaps the next time I will do just that for lunch the next day. I so love my leftovers…
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I love Indian food and these sounds delicious! I love cauliflower! We are lucky that we are able to buy freshly squeezed coconut milk as and when we need them. But I do stock up a small pack for those days when I’m lazy to go out! Wish you a lovely week!
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Wow, Joyce, fresh coconut milk…how very fortunate you are indeed. Our climate does not allow for that luxury. If you love the flavours you will love this dish. I wish you a lovely week too.
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This is a great recipe. I have lots of cans of chickpeas in the pantry and have been looking at them and wondering how to use them up. You’ve just inspired me. We can buy very small cans of coconut milk and I’m not sure where to buy the powder so I’ll try it with the liquid stuff and hope to use it all so I don’t have things growing out of it in the fridge! xx
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Thanks Charlie, the curry and the coconut milk (or powder) pair very well together, but you already know that from your wonderful Thai recipes. You are indeed fortunate that you are able to get very small tins of the coconut milk, it will work out perfectly. In fact, the one complaint my husband had about this round was that it didn’t have enough sauce!
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