Chickpea and Cauliflower Curry

Name: Chickpea and Cauliflower Curry
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 12 black peppercorns; 4 cardamom pods, cracked; 1 liters cauliflower florets; 1 serrano chile pepper, chopped (remove seeds for less heat); 1 cinnamon stick; 227 grams dried chickpeas; 118 milliliters chopped fresh cilantro or mint; 4 cloves garlic; 1 3-inch piece ginger, peeled and chopped; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 1 Juice of lemon; 6 servings Kosher salt; 227 grams fresh or frozen okra (thawed, if frozen), halved lengthwise; 2 red onions; 1 quartered, 1 diced; 2 plum tomatoes, diced; 0 teaspoons turmeric; 59 milliliters vegetable oil

Chickpea and Cauliflower Curry

The recipe Chickpean and Cauliflower Curry is ready in approximately 1 hour and 50 minutes and is definitely a tremendous gluten free and vegan option for lovers of Indian food. This recipe serves 6. One portion of this dish contains approximately 11g of protein, 12g of fat, and a total of 288 calories. A mixture of kosher salt, juice of lemon, cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.

Ingredients you will need

Chickpeas

Water

Equipment you will use

Bowl

Pot

Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine.

Ingredients you will need

Cinnamon Stick

Peppercorns

Bay Leaves

Cardamom

Clove

Wrap

Equipment you will use

Cheesecloth

Kitchen Twine

Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.

Ingredients you will need

Chickpeas

Water

Equipment you will use

Pot

Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste.

Ingredients you will need

Garlic

Ginger

Onion

Equipment you will use

Food Processor

Heat the vegetable oil in a large pot over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

Add the diced onion and cook until browned, 6 to 10 minutes.

Ingredients you will need

Onion

Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes.

Ingredients you will need

Ginger Garlic Paste

Salt

Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.

Ingredients you will need

Coriander

Turmeric

Cumin

Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes.

Ingredients you will need

Chickpeas

Tomato

Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.

Ingredients you will need

Cauliflower

Lemon Juice

Cilantro

Okra

Salt

Photograph by Marcus Nilsson

Equipment

Ingredients

Servings:

bay leaves 12

black peppercorns 4

cardamom pods, cracked 1liters

cauliflower florets 1

serrano chile pepper, chopped (remove seeds for less heat)1

cinnamon stick 227grams

dried chickpeas 118milliliters

chopped fresh cilantro or mint 4cloves

garlic 1

3-inch piece ginger, peeled and chopped 1teaspoons

ground coriander 1teaspoon

ground cumin 1

Juice of lemon 6servings

Kosher salt 227grams

fresh or frozen okra (thawed, if frozen), halved lengthwise 2

red onions; 1 quartered, 1 diced 2

plum tomatoes, diced 0teaspoons

turmeric 59milliliters

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Gabrielskloof Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.