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>Home >Easy Gourmet
Recipes >Vegetarian
Recipes >Curried Cauliflower &
Chickpeas
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Curried Cauliflower
with chickpeas and potatoes
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Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 6
Under 400
Calories! Calories per
Serving: 390
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This curry has such a savory,
satisfying aroma while it cooks that it's
almost worthwhile making just to enjoy the
smell! Equally
aromatic on the plate, a healthy vegetarian mix
of cauliflower, chickpeas and potatoes is
flavored by a complex, layered yellow curry.
This dish delivers an amazing amount of flavor
while still being very lean and
healthy.
An excellent counterpoint to spiciness is a
crisp wine with a slight sweetness (see our
article on pairing wine
with spicy food). Chenin Blanc is a
wonderful varietal that is more steely than a
Riesling, and comes in a range of levels of
dryness, from completely dry, to just slightly
off-dry (as with this week's 'Splurge' from the
Loire Valley and our 'Steal' from South
Africa). Sweeter versions are available, but
might overwhelm this dish.
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Wine
Pairing
"Splurge"
2007 Domaine Champalou
Vouvray Sec,
France
Fresh with a
striking acidity, and bright fruit flavors of
green apple and pineapple.
($17)
"Steal"
Ken Forrester
"Petit" Chenin Blanc, Stellenbosch, S.
Africa
Bracing yet
delicate at the same time. A hint of off-dry
sweetness adds
body. ($9)
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Curried
Cauliflower Ingredients:
1 large head of cauliflower
2 cans of low-sodium chickpeas
2 potatoes
3 tomatoes
1 vidalia onion
1 cup plain yogurt (not low- or non-fat)
1/4 cup vegetable oil
2 garlic cloves
3 tbsp tomato sauce
1/2 ginger root
1 cinnamon stick
1 tbsp cloves, ground
2 bay leaves
3 tbsp yellow curry spice
1/4 cup kosher salt
1 cup fresh cilantro
Curried
Cauliflower Cooking
Instructions:
1.) Add ginger
root, garlic, and tomato sauce to a food
processor or blender and puree. Reserve.
2.) Peel potatoes and cut into cubes. Cut
cauliflower into small- to medium-size
florets. Dice onion and strain chickpeas. Zest
lemons and reserve. Roughly chop cilantro.
3.) In a large Dutch oven or enameled pot, heat
olive oil over medium-high heat and add
potatoes.
4.) Cook for 2 minutes, then add onions and the
pureed ginger mixture and cook for another 2
minutes.
5.) Add 1.5 cups of water, cauliflower,
chickpeas, tomatoes, salt, cinnamon, bay
leaves, cloves, curry and lemon zest.
6.) Bring to a boil, reduce heat and let simmer
for 20 minutes covered. Remove cover and simmer
for another 20 minutes. Add yogurt and mix.
7.) Serve on top of basmati rice and
garnish generously with
cilantro.
Next Recipe:
Porcini Mushroom Risotto with Fresh
Asparagus
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