Mellow curry, spicy yogurt dip. Fall nights, comfort food!
Curried Cauliflower with Chickpeas
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, diced
- 1 head cauliflower, cored, small florets
- 2½ cups vegetable broth
- 2 tsp mild curry powder
- ¼ tsp ground cumin
- 1 can garbanzo beans, rinsed and drained
- 2 tsp brown rice flour + 2 Tbsp water (or all-purpose flour for non gluten-free)
- Parsley, minced
Heat a large skillet over medium. Add oil and onion, saute until softened, about 4 minutes. Add garlic and cauliflower, saute for 8 minutes, stirring often.
Add broth, bring to a boil over high heat. Add in curry powder and cumin, stirring well. Cook on medium-high for 3 minutes.
Stir in garbanzo beans, reduce heat to medium and cook for 5 minutes, stirring often.
Whisk rice flour into water till smooth. Stir into cauliflower, let cook until thickened a bit. Taste for salt, serve topped with parsley.
- 6 ounces plain greek-style yogurt, dairy or non-dairy
- 1 small english cucumber
- 2 tsp honey or light agave nectar
- 1 garlic clove, minced
- 1/8 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/8 tsp fine sea salt
Trim both ends of the cucumber, split in half lengthwise. Run the tip of a small spoon gently through the centers, removing most of the seeds. Grate the cucumbers, then gently squeeze any water out of the flesh. Transfer to a small bowl, adding remaining ingredients. Stir well, set aside for flavors to meld. If not using within a half hour, refrigerate tightly covered.
Serve cauliflower curry in bowls, alongside small bowls of raita. Slice warm naan bread (gluten-free or regular) into triangles, serve to dip in both. If desired, serve curry over basmati rice.