Chickpea and Cauliflower Curry

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Chickpea and Cauliflower Curry

 

Masala Paste

1 3-inch cinnamon stick

seeds from 8 green or white cardamom pods

1 tsp cumin seeds

1 1/2 tsp coriander powder

1/2 tsp asafetida

3 tsp finely minced ginger

11/2 Tbsp water

 

1. Grind the cinnamon stick and cardamom pods to a

fine powder. Transfer to a small bowl. Add the cumin

seeds, coriander powder, asafetida, ginger and water

and mix to form a wet paste; set aside.

 

Curry

4 Tbsp canola oil

1 tsp turmeric

1 1/2 tsp salt

2 1/2 cups cauliflower florets

1 tsp cumin seeds

1 serrano chili, minced

2 bay leaves

masala paste (as made above)

2 cups cooked chickpeas

2 tsp brown sugar

 

1. Warm 3 tablespoons of the oil in a large saucepan

over medium heat. When fairly hot, sprinkle in the

turmeric and salt, then drop in the cauliflower

pieces. Fry the cauliflower, stirring often, being

careful not to break up the florets. Cook until just

tender, about 6 minutes. Transfer the cauliflower to a

bowl.

 

2. Add the remaining 1 tablespoon of oil to the pan.

Add the cumin seeds, chili and bay leaves and cook

until the cumin darkens a few shades, about 2 minutes.

Add 1/2 of the masala paste and cook until fragrant,

about 1 to 2 minutes. If a spicier dish is desired,

add all the masala paste.

 

3. Add the chickpeas with their liquid, the

cauliflower and the brown sugar. Cover and continue to

cook over medium heat until the flavors combine, about

5 minutes.