I found a recipe for Curried Cauliflower & Chickpea Stew on http://www.epicurious.com, but after reading the recipe comments, I decided to create a hybrid “Frankencurry”. I took a number of ingredients from the epicurious recipe and melded them with my favourite Chicken Tikka Masala recipe from Cooks Illustrated to create a curried cauliflower & chickpea masala.
Here’s what you’ll need for le “Frankencurry”:
* 1 chopped onion
* 1 head of cauliflower, chopped into reasonably sized pieces (do not finely mince it)
* 2 cans of chickpeas, drained and rinsed
* 2 cloves of garlic, minced
* approximately 2 tsp of grated fresh ginger
* 1 Tbsp tomato paste
* 1 Tbsp garam masala
* 1 28-oz can of crushed tomatoes
* fresh cilantro, chopped (approximately 3/4 a cup)
* half & half cream
I started by heating olive oil in my handy Dutch oven, then added the diced onion and sauteed until the onion became tender and light brown. Then I added the garlic, ginger, tomato paste and garam masala, stirring for a couple of minutes until it smelled fragrant and nommy. Next I added cauliflower and sauteed for several minutes until it had softened. I’m cursed with an electric gnome sized stove, hence why it took several minutes to soften. If you have a gas stove, consider yourself fortunate and invite me over for dinner…I digress…Then the chickpeas, crushed tomatoes and cilantro joined in on the fun. I mixed up this heady concoction and added in a splash of half & half cream (add more if you’re not trying to fit into half your closet). Next came my friend cilantro and then I let this baby simmer on low heat.
I must say this “Frankencurry” turned out to be quite a fiesta of tasty goodness. Who knows what I will create in my gnome kitchen lab next time……