Cauliflower and Chickpea Curry
I’m always on the lookout for new cooking and baking ideas. My cookbook collection, cookbooks from the library, Allrecipes, magazines, blogs, friends & family, and now Pinterest. A few days ago I shared a smoothie recipe I had first found in a grocery store flyer. Then this week’s flyer had another interesting-looking recipe for a vegetarian stew, featuring cauliflower, of which I had just bought a huge head for 98 cents. I was curious to see if it was as quick to make as it claimed– 27 minutes for prep and cook time. And indeed– less than half an hour after I started to assemble the ingredients it was ready. And not only is it quick and easy, it is good.
(makes 2 servings, adapted from a Thrifty Foods flyer)
1 tablespoon canola oil
1/2 medium onion, chopped
1/3 head cauliflower, cut into small florets
1 medium red bell pepper, cut into 1″ pieces
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 tablespoon mild curry paste
1 1/2 cups chickpeas
1/2 of a 400 mL can coconut milk or low-fat coconut milk
1/4 cup water
1/2 tablespoon corn starch
1/2 cup frozen peas
salt and pepper to taste
Heat the oil in a frying pan or wok over medium heat. Add the onion and cook for about 2 minutes. Add in the cauliflower, peppers, garlic and ginger. and cook for 3 to 4 more minutes. Add the curry paste and cook 1 to 2 minutes more. Combine the coconut milk, water, and cornstarch, then add to pan, along with the chickpeas. Bring to a simmer and continue simmering until the vegetables are cooked through, about 5 minutes. Mix in the peas and heat through. Season with salt and pepper. Serve over basmati rice or other rice, couscous, and/or with warm naan bread.
I’d definitely make this again, but I would likely add more vegetables, such as carrot, green beans, or celery.
Where do you find new recipes?