Curried Cauliflower and Chickpea Recipe and Wine Pairing

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Prep Time: 20 minutes Cooking Time: 40 minutes Serves: 6
	Curried Cauliflower with chickpeas and potatoes

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.

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)

Curried Cauliflower Cooking Instructions:

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