Recipe first published on February 25th, 2013. Last updated on September 6th, 2015.
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.
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).
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.”
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.
Pairings for Chickpea Curry
With the cooler weather coming, this curry is on the menu on a weekly basis. I’ll make a big batch and eat it for lunch over a few days and while it’s good, the additions below take it to the next level.
Chutney: This would be one of the condiments I always have in my refrigerator whether it’s tomato, Apple, or Fig. The type of chutney you make is really up to you. Around this time of year, I really love the apple version to pair with chickpea curry.
Grains: Of course we need a good base for the curry. My normal go-to is brown rice but quinoa, cracked freekeh, or millet are great bases for this chickpea curry. I tend to stay away from longer cooking grains (or ones that are chewier, like whole wheat berries or sorghum).
- Curry Powder*:
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fenugreek
- 1 teaspoon fennel seeds
- 2 cloves
- 4 teaspoons turmeric
- 2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2teaspoon black pepper
- 1/4 teaspoon cardamom
- 1/4 teaspoon celery seeds
- Everything Else:
- 1 tablespoons olive oil
- 1 small head cauliflower
- 2 cloves garlic, minced
- 1/2 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
- Greek Yogurt
- 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.
- Add to a bowl ground spices to a bowl along with remaining spices. Stir until well combined, set aside.
- 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, 1/2 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.
- Serve with brown rice and favorite toppings.