A couple weekends ago, Joe and I were out with our realtor looking at houses. We walked into one of the places that was still presently occupied, and I noted that the family appeared to be Hindu based on religious figurines. Our realtor quickly picked up on the smell of curry in the house and asked if that bothered us. I responded, "Of course not! Our house smells like curry sometimes!"
The night I made this dinner, our house certainly smelled like curry. The fragrant garlic, onion, and ginger sauteed with the curry powder filled the house, which some people might mind, but I certainly don't. The chickpeas add some heft, though I still haven't mastered a good way of cutting a cauliflower into florets. I found the cooking times to be slightly longer than listed in the recipe, and I was concerned about getting the cauliflower soft enough, as there did not seem to be enough liquid for it to cook in. It turned out to be delicious though.
Cauliflower and Chickpea Curry
source: Closet Cooking
1 tablespoon oil
1 onion (chopped)
2 tablespoons curry powder
1 tablespoon garlic (chopped)
1 tablespoon ginger (chopped)
1 (14 ounce) can diced tomatoes
1 tablespoon chili sauce (optional)
1 head cauliflower (cut into florets)
1 (19 once) can chickpeas (rinsed and drained)
1 cup water
1/2 pound green beans (trimmed and sliced into 1 inch long pieces)
salt to taste
1/4 cup cilantro (chopped)
1. Heat the oil in a large pan.
2. Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.
3. Add the garlic and ginger and cook until fragrant, about a minute.
4. Add the tomatoes, chili sauce, cauliflower, chickpeas and water and and bring to a boil.
5. Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes.
6. Add the green beans and cook until they are just tender and still crisp, about 3-5 minutes.
7. Serve on brown rice and garnish with cilantro.