As the aromas of my curry dinner are wafting towards my office, I am
prompted to resurrect this food blog of mine. Tired of thinking of
things that I used to do and enjoy, I may as well do what I enjoy now.
So here I go again. Our dinner tonight:
Chickpea and Cauliflower Curry
Ingredients
1 can of chickpeas (size = your choice), drained and rinsed
1 can of whole tomatoes (28 oz), broken up with a knife
1 can of coconut milk
1 head of cauliflower (size = your choice), chopped / broken into florets
1 onion, chopped
2-3 cloves of garlic, finely chopped
Bunch of Cilantro (chop right before adding to curry)
2-3 tablespoons Canola or vegetable oil
6 cloves (whole)
6 cardamom pods (whole)
1 stick of cinnamon (whole)
2-3 tablespoons Patak's Curry Paste (your choice of flavour, Vindaloo is very nice and has a medium heat)
Basmati Rice 1-2 cups raw, cooked according to directions
Directions
1.While preparing curry: Cook rice according to directions and keep warm on stove.
2. Chop all veggies
3. Heat oil on medium heat. Add dry spices until they "pop". Once they pop, strain out cardamom pods, etc and collect the oil in a little bowl or cup. Place the oil back in the saucepan and discard the spices
4. On medium heat, add the onion and garlic to the pot. Once they start to soften, add the curry paste and stir until incorporated.
5. Add Cauliflower and stir.
6. Add tomatoes and stir.
7. Add Coconut milk and chick peas and stir.
8. Simmer partially covered for 20-30 minutes or until desired "doneness" has been reached. Sauce should reduce and be thicker and creamy looking.
9. Add chopped cilantro and stir.
10. Serve over rice with fresh cilantro on top.
Chickpea and Cauliflower Curry
Ingredients
1 can of chickpeas (size = your choice), drained and rinsed
1 can of whole tomatoes (28 oz), broken up with a knife
1 can of coconut milk
1 head of cauliflower (size = your choice), chopped / broken into florets
1 onion, chopped
2-3 cloves of garlic, finely chopped
Bunch of Cilantro (chop right before adding to curry)
2-3 tablespoons Canola or vegetable oil
6 cloves (whole)
6 cardamom pods (whole)
1 stick of cinnamon (whole)
2-3 tablespoons Patak's Curry Paste (your choice of flavour, Vindaloo is very nice and has a medium heat)
Basmati Rice 1-2 cups raw, cooked according to directions
Directions
1.While preparing curry: Cook rice according to directions and keep warm on stove.
2. Chop all veggies
3. Heat oil on medium heat. Add dry spices until they "pop". Once they pop, strain out cardamom pods, etc and collect the oil in a little bowl or cup. Place the oil back in the saucepan and discard the spices
4. On medium heat, add the onion and garlic to the pot. Once they start to soften, add the curry paste and stir until incorporated.
5. Add Cauliflower and stir.
6. Add tomatoes and stir.
7. Add Coconut milk and chick peas and stir.
8. Simmer partially covered for 20-30 minutes or until desired "doneness" has been reached. Sauce should reduce and be thicker and creamy looking.
9. Add chopped cilantro and stir.
10. Serve over rice with fresh cilantro on top.
