I read some good news last week, the price of cauliflower has come down from $8 to $2 each! To celebrate I thought I would share one of my favourite cauliflower dishes, Cauliflower, chickpea & pumpkin curry!
Cauliflower is a member of the cruciferous family of vegetables and with it's array of nutrients, including vitamins, minerals and antioxidants you should definitely make room for him on your dinner plate.
Along with pumpkin and chickpeas and the various spices in this dish, you are not only comforting your body in this cold weather but also eating yourself to better health.
Don't be put off by the amount of ingredients, alot of these spices and sauces are kept in the pantry and will be used time and time again.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 2 teaspoon ginger root, finely chopped
- 1 teaspoon ground coriander seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cumin poweder
- 1 teaspoon garam masala
- 1-2 teaspoon chilli powder or flakes (depending on your heat preference)
- 1/2 cauliflower head cut into florets
- 500g pumpkin, peeled and cut into chunks
- 1 tin chickpeas (rinsed)
- 1 litre of good stock (I use vegetable)
- 1 can chopped tomatoes (optional)
- 1 kaffir lime leaf
- 1 teaspoon fish sauce
- 1 teaspoon tamari
- 2 teaspoons sesame oil
- 1/2 - 1 tin of coconut milk (400g can)
- brown rice, coriander leaves, bean sprouts & greek yoghurt to serve
Heat the oil in a large soup pot, then add the onion and cook until soft. Add the ginger, garlic and ground coriander. Saute for another minute then add all of the spices and cook until they start to stick on the bottom of the pot. Being careful not to burn them.
Add the cauliflower & pumpkin and saute for a minute or until they are coated with the spice mix. Fill the pot with your stock, tin of tomatoes and the lime leaf. Cover and let the curry simmer until the vegetables are soft then add the chickpeas, tamari, fish sauce and sesame oil.
Heat through until liquid has reduced and thickened. The coconut milk should go in near the end of the cooking process - no need to boil it, just be sure it's heated through. Serve with brown rice, a dollop of thick yoghurt and top with coriander leaves and bean sprouts.