Another tempting dish on this month's Secret Recipe Club: A Fit and Spicy Life's Chickpea-Cauliflower Curry that she adapted from Katherine Martinelli's version.
As always, my execution of a recipe depends, largely, on what I have on-hand. I still had an orange cauliflower head and potatoes from my High Ground Organics CSA box; I always have a can of organic chickpeas (also known as garbanzo beans) in my cupboard for when I don't have time to soak and simmer them; and I love coconut milk in my curries. I ditched the tomatoes and the onion.
Here's my version of this dinner...
olive oil
2 cloves garlic, chopped
5 carrots, sliced
2 T curry powder
1 t ground ginger
Salt and pepper
Heat a little oil in a large skillet. Add the garlic, potatoes, carrots and cook, stirring occasionally, until softened. Add the cauliflower, curry powder, cardamom, ginger and allow to cook 1 minute. Add the chickpeas and coconut milk and stir to combine. Cover and cook over low heat until the cauliflower is tender but still has bite, about 15 minutes (just the amount of time it takes rice to cook!). Season with salt and pepper.
olive oil
2 cloves garlic, chopped
1 head orange cauliflower, cut into florets
4 small potatoes, cubed5 carrots, sliced
2 T curry powder
1 t ground ginger
1/2 t ground cardamom
1 can organic chickpeas
1 can light coconut milk1 can organic chickpeas
Salt and pepper
Heat a little oil in a large skillet. Add the garlic, potatoes, carrots and cook, stirring occasionally, until softened. Add the cauliflower, curry powder, cardamom, ginger and allow to cook 1 minute. Add the chickpeas and coconut milk and stir to combine. Cover and cook over low heat until the cauliflower is tender but still has bite, about 15 minutes (just the amount of time it takes rice to cook!). Season with salt and pepper.Serve over rice.
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