Chickpea And Cauliflower Curry
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
56
Spice
41
Sweetness
61
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Chickpea (dried)4 cloves
Garlic1 cup
Vegetable Oil1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Turmeric6 cups
Cauliflower Florets1 cup
Cilantro (chopped fresh)Directions:
1
Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot
2
Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine
3
Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface
4
Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes
5
Strain the chickpeas, reserving the cooking liquid and spice bundle
6
Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste
7
Heat the vegetable oil in a large pot over medium-high heat
8
Add the diced onion and cook until browned, 6 to 10 minutes
9
Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano
10
Cook, stirring, until the mixture is dry, 5 to 7 minutes
11
Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute
12
Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes
13
Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed)
14
Stir in the okra and cook until just tender, about 5 minutes
15
Discard the spice bundle
16
Stir in the lemon juice and cilantro and season with salt
17
Photograph by Marcus Nilsson