Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Cauliflower Chickpea Curry

on 2012 February 12

I was about to move on to pasta dishes, but I’m going to take a quick detour.  Tonight I am making the only Indian dish that I’m really happy with.  (And I looove Indian food!)  Since it’s a melding of two different recipes, I want to record it before I forget what I did. 🙂

Ingredients

1 head cauliflower, rinsed and broken down into florets

2 tablespoons butter, divided

2 tablespoons oil

1 tablespoon butter or oil

1/2 onion, chopped

2 teaspoons yellow curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon ginger

1/4 teaspoon cumin

1/2 teaspoon salt

2 cloves garlic,pressed

1 cup vegetable broth

2 cups half-and-half

1 cup canned chickpeas, rinsed and drained

Directions

In a large saute pan over medium-high heat, add the olive oil and 1 tablespoon of the butter to melt.  Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes.  Give a good toss and let cook for 3 more minutes.  Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. This part smells sooo good!  Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Then, pour the florets into a large bowl and quickly cover tightly with plastic wrap.

While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the remaining butter.  Once the butter is melted, add the onions and spices. Cook until translucent, then add the garlic and cook a minute more.  Add the vegetable broth and bring to a simmer.  Cook until the stock is reduced by half, and then add the half-and-half and raise to a simmer.  Cook until the sauce is reduced and thickened.  With a slotted spoon, remove the cauliflower from the bowl and add to the pot.  Add chickpeas.  Raise the heat and simmer 5 minutes more.  Serve warm over rice.

Adapted from Cauliflower in Curry Cream Sauce by Sunny Anderson and Butter Chickpea Curry from AllRecipes.com.

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