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Curried Cauliflower with Chickpeas

Cauliflower with ChickpeasWhen I am hungry and looking for a solid, quick meal, prok and beef are usually in my head. Sometimes though, change is good.  Surprisingly satisfying for a main dish without any animal proteins, Curried Cauliflower is simple to prepare and quick as well.  The only unusual ingredient is ghee, a form of clarified butter with the milk solids and water removed.  For the uninitiated, ghee is addictive and unlike butter, can be stored nearly indefinitely provided an airtight container is used.  Eventually I’ll update this recipe to include a specific curry mix; for now most standard curry powders do well enough.

Many people do not realize how good cauliflower can really be. Try to this recipe to see what this vegetable is all about.

Ingredients

  • 1/2  cup butter (one stick)
  • 1 yellow onion, finely chopped
  • 2 Tablespoons curry powder
  • 2 Tablespoons peeled and chopped ginger
  • 2 medium tomatoes, chopped
  • 1 head cauliflower, stem removed and chopped into florets
  • 2 fifteen ounce cans (about 4 cups) chickpeas, drained
  • 2 Tablespoons tomato paste
  • Salt
  • 1/4 cup cilantro, chopped
  • 1 cup water

 Procedure

  1. To make the ghee, add the butter to a small saucepan. Melt the butter over medium heat, and bring to a boil (about 2 - 3 minutes).  Turn the heat to medium low.  A foam will form on the butter which will clear. The ghee is done after a second foam forms and the butter is golden (about 6 - 12 minutes). Strain the butter and store.
  2. Pour the ghee into a large pot set on medium; add the onion, curry powder, and ginger. Cook until onion is translucent.
  3. Add the tomatoes and continue to cook for 6 minutes.
  4. Add the chickpeas, tomato paste, about 1 cup of water, and of course the cauliflower.  Cover the pot and continue to simmer for 15 minutes. Remove lid and cook for about 4 more minutes. Salt to taste and sprinkle with cilantro.
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April 20th, 2009 | Category: India, Vegetarian |

22 comments to Curried Cauliflower with Chickpeas

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