A wonderfully, unique curry that is based on a type of African curry that is heavy on cloves.
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 small cauliflower, cut into bite-sized pieces (about 4 cups)
- 2 medium cloves garlic, minced
- 1 tablespoon curry powder(see note)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon clove
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup golden raisins (see note)
- 3 to 4 cups low-sodium vegetable broth
- salt, to taste
- 2 to 3 cups brown rice, quinoa, or millet for serving
- Heat olive oil in a large skillet or stockpot over medium heat. Add onions and peppers, cooking until onions are soft, about 5 minutes. Then add cauliflower and continue to cook until cauliflower starts to brown. Add in the garlic and cook for 1 minute more.
- Next, combine dry spices in a small bowl. Whisk to combine. Then add to the pot with cauliflower. Stir and let toast for a minute.
- Finally, add the chickpeas, raisins, and 3 cups of vegetable broth. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring and tasting occasionally. Sauce will thicken as it cooks. Add 1/2 cup of vegetable broth as needed. Add salt to taste. Serve over grains with a fresh herbs.
Tips and Tricks: There are endless varieties of curry powders. I like to keep a salt-free, mild curry powder in my house at all times (like this one).
Dried fruit- I always have raisins on hand. However, the original recipe calls for dried apricots and preserves. You could try those instead.
Nutrition: see the information.
- Calories: 368
- Sugar: 13
- Sodium: 321.1
- Fat: 8.3
- Carbohydrates: 65
- Fiber: 13.5
- Protein: 12.7
- Cholesterol: 0