Chickpea and Cauliflower Curry over Brown Rice
I’m hoping I’m getting this one in under the wire. In other words, Winter better finally be over. I’d like to tuck away all my hearty recipes until next fall and start chatting chilled salads and skewers. So sayonara, soup. And buh-bye, chili. It’s been real fun sharing the past few months of ice storms, polar vortexes and snow-past-my-bum but I’ve got a grill to see about a burger, um-kay.
Not only is my grill ready for duty but my family (any myself included) has gotten weary of Winter eating. Does that make any sense? We all so desperately want to throw something over an open flame and call it a meal. (And I don’t mean you hard core grilling folks who brave frigid temps to put dinner on the table.) I mean full-on, alfresco dining and every beautiful thing it entails including:
sun
warm breezes
the sound of crickets
ants
cold lemonade
ice cream that melts fast
shade
paper napkins
fire flies
warm butter
In the meantime, this dish can be your bridge between bread bowls of chili and fresh corn on the cob. It’s a little bit stew and a lot a bit yummy. It’s served over rice so I’m hoping that means kid-friendly in your home, especially since the cauliflower (a red flag to kids since it’s a vegetable) tastes of sweet tomatoes. I love the creamy deliciousness the coconut milk gives the sauce and all the protein offered by the chickpeas. In other words, this dish should tie me over until May when all bets are off and I’m eating hot dogs.
Ingredients
- Makes: 6 servings
- Prep time: 25 minutes
- Total time: 50 minutes
- 2 Tbsp (30 ml) coconut oil
- 1 large onion
- 2 cloves garlic, minced
- 1 1/2 inch ginger, minced
- 2 tsps (10 ml) ground coriander
- 2 tsps (10 ml) ground cumin
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) ground turmeric
- 1 (28-ounce) can of diced tomatoes
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1 (15-ounce) can of coconut milk
- 1 medium head of cauliflower, cut into florets
- 2 tsps (10 ml) garam masala
- salt and pepper to taste
- a handful of fresh chopped cilantro, plus more for garnish
- brown rice, cooked to package directions
Method
In a large Dutch oven, heat the coconut oil over medium heat.
Add the onion, garlic and ginger and sauté for about 8 to 10 minutes, or until softened.
Stir in the coriander, cumin, cinnamon and turmeric and allow them to warm and become fragrant, about 1 minute.
Add the tomatoes, chickpeas, coconut milk and cauliflower.
Increase the heat and bring mixture to a boil, then reduce the heat to low.
Cover and allow the mixture to simmer for about 15 minutes.
Uncover and stir in the garam masala and then allow the sauce to cook for 5 to 10 more minutes, until it thickens slightly.
Season with salt and pepper and stir in fresh cilantro.
Serve over brown rice and garnish with a bit more cilantro.
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Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
3 Comments
Lara Smith
October 16, 17:41Making the cauliflower curry this weekend, can’t wait.
Lara
Laura Keogh
October 23, 13:35How did it come out?
Pamela
April 10, 14:33I’m wondering how this would turn out in the slow cooker.