I know I’ve posted a chick pea and cauliflower curry recipe before, but this one has a bit of a twist, it’s Thai and I just couldn’t resist! The fresh flavours that Thai spice combinations brings to this dish is simply mouth watering, and it’s even better the next day (fortunately, I made enough for my lunch at work). You can blanket this beautiful curry over Jasmine rice, perhaps with a little coconut in it, but we just put it over a combo of Arugula and Spinach to manage the waist-line! I found the original recipe here but I made my own changes just because I felt it needed it when I tasted it mid-way.
Chick Pea and Cauliflower Thai Curry
- 1/2 cup finely chopped sweet onion (I used Vidalia)
- 3 cloves garlic, finely minced
- 1 tbsp freshly grated ginger
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2+1/2 tsp. ground cumin
- 1/2 tsp ground coriander
- 2 tbsp fish sauce
- 3-4 tbsp coconut milk powder in about 1/4 cup boiling water, dissolved
- 1 cup vegetable stock
- 4 kafir lime leaves
- 12-14 oz can chickpeas
- 1 generous head of cauliflower
- 1/4 cup lime cordial
- 1/2 cup cilantro, lightly chopped for garnish
- 1 finely sliced scallion for garnish
- Heat up a wok or frying pan over medium-high heat. Add 2 tbsp. oil plus the onion and garlic. Stir-fry 1 minute.
- Add all of the dry spices, plus fish sauce fry together briefly.
- Add the cauliflower, stock and dissolved coconut milk powder. Add the kafir lime leaves and cook the cauliflower until it is fork tender but not too soft. Add the chick peas and heat through.
- Remove from heat. Stir in the lime cordial and give it a good stir.
- Do a taste-test. Adjust the salt level by adding a little more soy or fish sauce if not salty enough. If too salty, add a squeeze of lime juice.
- Garnish with chopped coriander and finely sliced scallion and serve hot with either rice or greens.