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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Mondays: Cauliflower and Chickpea Curry with Coconut Rice

February 2nd, 2015 · 2 Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Nut allergy, nut-free, Side Dishes, Thanksgiving, Tips, Vegan, Vegetarian, Wine, Winter Recipes

The smell of masala or curry with vegetables smells like India. It makes me nostalgic for the color and flavors of Aloo Gobi, or potato and cauliflower in a braise that I ate with chapati bread and my bare hands while seated on the floor in Rajasthan.

So, on a cold night in the Northeast, I am transported to a warmer place with with dinner and a glass of wine. Namaste.

Meatless Mondays cauliflower and chickpea curry

Meatless Mondays cauliflower and chickpea curry

For the curry:
1 tsp. extra virgin olive oil
1/2 onion, chopped
1 clove garlic, minced
1 tbsp. fresh ginger, minced
1 1 1/2 cups chickpeas (about one 15-oz can)
2 cups tomatoes, chopped
2 cups cauliflower, broken into small florets
1 can coconut milk
1 cup seasonedfork garden stock
1 tbsp. garam masala
1/2 tbsp. curry powder
1 tsp. sea salt
2 cups baby spinach, chopped

For the rice:
1 1/2 cups uncooked brown long-grain rice
1 can coconut milk
1/2 cup water
1/4 tsp. sea salt

Heat the extra virgin olive oil in a cast iron Dutch oven on the stove. Add the onion, garlic, and fresh ginger and sauté for about 7 minutes. Then reduce the flame and add all remaining curry ingredients except for the baby spinach and simmer covered for 45 minutes. When ready to serve, stir in the baby spinach and allow to cook for 5 more minutes. Once finished, serve on top of coconut rice.

About 45 minutes before serving the curry, make your coconut rice by putting all rice ingredients into a rice cooker until done light comes on. If you don’t have a rice cooker, buy one. It will change your life. Remove the rice into serving platter and place curry in your favorite bowl and garnish with fresh cilantro and serve table side.

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2 responses so far ↓

  • 1 Laura // Mar 4, 2015 at 6:37 pm

    I am so sorry that I waited almost 50 years to start trying to cook Indian food. It looks kind of intimidating, but once you try a recipe or two, you suddenly realize – this is easy!
    Thank you for another recipe to add to my growing Indian repertoire.

  • 2 plasterer bristol // May 13, 2015 at 6:16 am

    yum yum this look delicious, thanks for posting up this recipe, looks quite simple to make. Simon

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