Chickpea and Cauliflower Curry

 Chickpea Cauliflower Curry

Happy Meatless Monday!

We try to eat a vegetarian dinner at our house at least twice a week, although not usually on Monday. Most of the time I’m not organized enough for that. Typically our Meatless Monday happens on Tuesday after I’ve planned the meals for the week and been to the grocery store.  There’s no denying that adding a vegetarian meal into our dinner rotation is better for our health. It’s also better for the planet. And with less meat on the menu, the grocery bill tends to be a bit lower, too.

I think it’s important to continually expose kids to a wide variety of foods, vegetarian or otherwise. A great way to do that is to try making dishes from another country or culture. My son has always been very interested in learning about other countries, so for us it becomes a great conversation topic at the dinner table, as well. One of the recipes I make fairly often is this Chickpea and Cauliflower Curry. It’s loaded with healthful ingredients and is the perfect dish to warm you up on a cold winter night. I love the spice from the madras curry and the punch of flavour from the tomatoes, lime and cilantro. Madras curry  is what I typically have on hand. It’s a fairly spicy curry hailing from the south of India. If you prefer things a bit milder you can certainly use a milder curry or whichever curry powder you’re comfortable with.

1 tbsp coconut oil

1 onion, diced

2 garlic cloves, minced

2 tbsp ginger, grated or minced

2 Tbsp madras curry

1 tsp turmeric

1 tsp cumin

2 tsp coriander

1 Cup vegetable broth

398 mL (14oz) Chickpeas, drained and rinsed

1 head Cauliflower, cut into bite size pieces

2 russet potatoes, peeled and cut into bite size pieces

796 mL (28oz) can of whole tomatoes

1 lime, juice only (about 2 tbsp)

1/2 Cup cilantro

In a large pot, heat the oil over medium heat. Add the onions, garlic and ginger and saute for about 2 minutes until the onions are starting to sweat. Stir in the curry, turmeric, coriander and cumin. Cook for about 1 minute until it starts to become really fragrant. Stir in the broth and then add the cauliflower, potatoes and tomatoes. Simmer over low heat for about 30 minutes, stirring occasionally until the potatoes and cauliflower are just tender. Add the chickpeas and continue simmering for about 15 minutes longer. To finish, stir in the lime juice and cilantro right before serving. Serve over rice or with naan bread.

 

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3 Comments

  1. Pingback: INTRODUCING ‘NEW’ BLOGGERS #26 | thenotsocreativecook

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