There are so many different varieties of curry dishes in the world. Even if you ate a different one each week for the rest of your life, there would be many more to try out.
Some are coconut based and quite liquid, while others are completely dry. Some are vegetable based, some are heavy on meat. This chickpea and cauliflower curry recipe is a personal favorite.
If I had to choose only one type of curry to enjoy for the rest of my life I would be in trouble because I love all kinds. But this simple chickpea and cauliflower curry is one I often enjoy because it takes next to nothing to prepare and doesn’t require rice for a side.
It is not a traditional curry and is mixed together from different cultures – coconut milk from Thailand, garam masala from India and cauliflower from my own garden. Traditional or not – it tastes good and that’s what counts!
Know your ingredient
Garam masala is a spice mixture from India. Garam means “hot” and masala “mixture of spices”. “Hot” doesn’t refer to spicy here, but instead it indicates the effect this spice blend has on the body in Ayurvedic sense.
Garam masalac can consist of different spices depending on the region your spice mixture is from. Most often there are some cloves, cinnamon, mace, black pepper, cardamom, cumin, bay leaf, and coriander seeds, all ground together.
Many families in India have their own secret recipe. So if traveling in India and you find one you really like, better buy it right there and then, because garam masala in the next village might taste different.
- 1 Medium Cauliflower
- Thumb Sized Piece of Ginger
- A handful of Coriander Leaves
- 1 Red Chili
- 1 tbsp Oil
- 1 Tomato
- 2 tsp Garam Masala
- 1 can Chickpeas
- The grated rind of 1 lemon and juice from a half
- 1/2 cup Coconut Milk
- Salt to Taste
- Cut the cauliflower to bite-sized florets, and simmer in boiling salted water for about 4 minutes, then drain and set aside.
- Chop ginger, onion, chili and the stalks of coriander.
- On a pan heat the oil and fry everything you just chopped on medium heat with a tiny bit of salt for a few minutes until the onion looks translucent and the kitchen smells amazing.
- Chop the tomato roughly and add to the pan.
- Add garam masala and lemon rind.
- Let simmer for about 5 minutes.
- Then add coconut milk, drained chickpeas and cauliflower, mix together and simmer for a few more minutes.
- Finally, season with lemon juice and more salt if necessary.
- Serve with coriander leaves.