How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Curried Cauliflower with Chick Peas and Tomatoes?

You need 10 ingredients. The key ingredients include: 1/4 cup ghee, recipe follows, 1 yellow onion, finely chopped, 2 tablespoons curry powder, recipe follows, 1 -inch piece fresh ginger, peeled and julienned, and more.

Is Curried Cauliflower with Chick Peas and Tomatoes suitable as vegetarian?

Yes, Curried Cauliflower with Chick Peas and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Curried Cauliflower with Chick Peas and Tomatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Cauliflower with Chick Peas and Tomatoes Recipe

Name: Curried Cauliflower with Chick Peas and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup ghee, recipe follows; 1 yellow onion, finely chopped; 2 tablespoons curry powder, recipe follows; 1 -inch piece fresh ginger, peeled and julienned; 2 vine-ripened tomatoes, chopped; 1 head cauliflower (about 1 pound), cut into florets; 3 cups canned chickpeas, drained and rinsed; 2 tablespoons tomato paste; Salt; Cilantro leaves, for garnish

Curried Cauliflower with Chick Peas and Tomatoes

Eats Now Editorial Team · 336 kcal · Vegetarian

1
Heat the ghee in a deep skillet or pot over medium flame.
2
Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion.
3
Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes.
4
Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together.
5
Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes.
6
Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy.
7
Season with salt, to taste, and garnish with cilantro before serving.
8
1 pound unsalted butter
9
Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown.
10
Increase the heat and bring the butter to a boil.
11
When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting.
12
Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.
13
Strain the ghee through a sieve lined with several layers of cheesecloth.
14
The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
15
2 tablespoons coriander seeds
16
1 tablespoon cumin seeds
17
1 teaspoon fennel seeds
18
1/2 teaspoon whole cloves
19
1/2 teaspoon mustard seeds
20
1 tablespoon cardamom seeds
21
1 tablespoon whole black peppercorns
22
2 dried red chiles, broken in pieces, seeds discarded
23
1 tablespoon turmeric
24
Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning.
25
Toast for a couple of minutes until the spices smell fragrant.
26
In a clean coffee grinder, grind the toasted spices together to a fine powder.
27
Add the turmeric and give it another quick buzz to combine.
28
Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

Curried Cauliflower with Chick Peas and Tomatoes

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