Last Sunday, I made a heap of Indian-themed food — two and a half of my favorite recipes. It turned into a ton of leftovers that we had for the rest of the week. And of course, it tasted even better the next day as the spices had more of a chance to diffuse through the dishes.We’ve been trying to eat grain free, so it was only at the end of the week that I broke down and made rice for the dishes to be served over.
Roasted Curried Cauliflower
This is a combination of two recipes that I decided would work well together. I make the cauliflower, then mix it into the curried chickpeas (recipe below). Each recipe works well on its down — together, they’re fabulous.
The first part is a roasted curried cauliflower recipe that I adapted from this recipe at Summer Tomato. I added a few more spices to my seasoning.
- 1 large cauliflower
- Olive oil
- Curry powder
- Garam masala
- Coarse grained salt
- Fresh ground pepper
Heat the oven to 425°. Break the cauliflower down into small florets. Place in a bowl and toss with olive oil and the spices. For easier cleanup, I line a baking pan with a sheet of heavy duty aluminum foil, then put a wire baking rack in the pan, and put the florets on top. Cover the cauliflower with another sheet of aluminum foil.
Roast covered for about 15 minutes — this will steam the cauliflower. The original recipe suggests that you cook until the cauliflower starts to turn transparent. Remove the foil cover and roast for another 30 minutes or so, until the cauliflower is getting nice and brown but not burnt. The baking rack helps keep it from burning, but I may lose out on some caramelization from not directly touching the cooking surface. This is something to experiment with.
Coconut Curry Chickpeas
This recipe is adapted from a recipe at Vegan Dad. I’m a combination of amused and horrified how often I’m eaten vegan and vegetarian these days…but more seriously, I’m enjoying the idea of not needing meat or animal protein in my meals all the time.
- Olive oil
- 1 large onion or two small onions, diced
- 4 cloves of garlic, minced or pressed
- ~1″ piece of ginger, grated
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp salt, more to taste
- fresh ground black pepper
- 2 cans of chickpeas, drained
- 1 small can tomato paste
- 1 large can coconut milk
Heat oil in a large pan over medium heat — not too hot, the onions develop more flavor cooked slower over lower heat. Saute onion until starting to turn golden, about 10 minutes. Add the ginger and cook for a few more minutes. Finally, add the garlic and cook for another minute or so.
Add all the spices and stir until you have an awesome paste of onions and spices, then add the chickpeas and coat them in the mix. Let the chickpeas cook for a couple of minutes, then add the tomato paste and coconut milk and simmer to the desired consistency.
At this point, I stirred the cauliflower into the chickpeas and sauce to make a fabulous healthy vegan dish.