A delicious cauliflower and chickpea curry made from scratch with whole and ground spices. Like any soup, stew or curry, this recipe is very flexible - if you have a little more or a little less of a particular ingredient - that's okay. If you want to add potatoes or green beans, fantastic! Make it your own and adjust flavors to your liking.
2Tbspfresh cilantro chopped (leaves and stems divided)
Instructions
In large, heavy pot, heat canola oil over medium high heat.
Add cumin and mustard seed and sauté until fragrant and starting to pop, 1 minute.
Add onion, cilantro stems and green chilies; sauté until onions are translucent, 3-5 minutes.
Add coriander, turmeric, cumin, garam masala, ginger and salt; sauté for 1 minute.
Add tomatoes. Rinse can with 1/2 cup water and add to pan loosen any browned bits.
Add coconut milk. Rinse can with 1/2 cup water and add to pan.
Add cauliflower. If using raw cauliflower, add an additional 1 cup water. Cover and cook over medium heat for 10 minutes.
Add chickpeas and 1 Tbsp lime juice cover and simmer another 15 minutes until cauliflower is tender.
Taste and adjust seasoning. Add additional salt, hot pepper or lime juice as needed.
Remove from heat, garnish with chopped cilantro and enjoy.
Notes
Toasting the seeds and then the spices really improves the flavor, don't skip this step!Add extra tomato sauce, water or coconut milk for a more liquid curry.Want a shortcut? Go ahead and use your favorite curry paste instead of the whole and ground spices. Simply saute your onions, green chilis and ginger until onions are clear. Add 1 to 2 Tbsp curry paste and mix well before adding the tomatoes and coconut milk.