Cauliflower and Chickpea Curry

I have a rather large stockpile of spices in my cupboard ranging from individual spices to spice blends purchased whenever I’m in range of a good spice shop. When I find a spice shop, I tend to stock up on the different curry blends, rubs, and random blends that sound delicious. I then, of course, attempt to recreate them at home.

Cauliflower and Chickpea Curry

This spice blend is based on a salt-free Indian curry powder that I picked up a bit ago and I was beginning to run low. So, I took to my kitchen and did my best to recreate the flavor. While it’s not exactly the same flavor, it’s still super delicious (and in a way, a bit more flavorful since I was able to grind a few of my own spices at home).

Cauliflower and Chickpea Curry

I think one of the keys to eating a lot of vegetables and having a primarily vegetarian/vegan diet is being able to spice meals up. I love cauliflower by itself but the adding a bit of spice can transform it into something completely different (and slightly magical). It transcends the meal from “oh this vegan” or “oh this is gluten-free” to “Oh, this is delicious.”

Cauliflower and Chickpea Curry

The list of spices here might be a bit intimidating but I assure you that a simple trip to your local health food store (or who ever stocks good, quality spices around you) will help you find what you need. Of course, if you do a quick google search you will find many other curry powders that have far fewer spices. Play around a bit and find a combination you love!

The blend below makes more than you will need. Simply store it in a airtight spice jar for later use in a similar meal.

Cauliflower and Chickpea Curry
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Curry Powder*:
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon fenugreek
  • 1 teaspoon fennel seeds
  • 2 pieces clove
  • 4 teaspoons turmeric
  • 2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½teaspoon black pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon celery seeds

  • Everything Else:
  • 1 tablespoons olive oil
  • 1 small head cauliflower
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1 cup full-fat coconut milk
  • 1-2 cups low sodium vegetable broth
  • 1 cup chickpeas (drained and rinsed if using canned)
  • *red pepper flakes
  • Serve with:
  • Brown Rice
  • Cilantro
  • Greek Yogurt
  • Chutney
  • Chapati
Instructions
  1. Combine cumin, coriander, fenugreek, and fennel seeds in a skillet and toast over medium heat until fragrant, 2-3 minutes. Once toasted, add those spices along with the cloves to a grinder or mortar/pestle. Grind until combined.
  2. Add to a bowl ground spices to a bowl along with remaining spices. Stir until well combined, set aside.
  3. Cut cauliflower into bite-size floret equalling 3-4 cups. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, ½ teaspoon salt, and pinch red pepper flakes*. Stir until well combined and then add 1 cup coconut milk, 1 cup vegetable broth and chickpeas. Bring to a boil, reduce to a simmer and let cook for 20-30 minutes, adding more vegetable broth as need to keep a desired consistency.
  4. Serve with brown rice and favorite toppings.
Notes
*I’ve also used all powdered versions of the spices before with good success. It’s a great blend to have on hand when you want a bit of curry flavoring (I’ll use it on popcorn- so good!)

 

Cauliflower and Chickpea Curry

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