Saturday, February 5, 2011

Cauliflower & Chickpea Curry

Blogging about legal topics for forty hours a week is putting a damper on my food blogging. I'm working on balancing the two, including managing Twitter, e-mail and reading all of your blogs. But it's difficult to even look at Twitter or e-mail during the day, and I kind of like spending my lunch hour not staring at the computer. I'm trying not to go blind over here.

But have no fear. While I ponder outrageous lawsuits and decisions, I am thinking about food. Delicious, delicious food. I dream of Tartine's morning buns (coming next week) and shrimp scampi pizza (look out for this one too). I long for homemade bread and cheesy concoctions. I fantasize about Nutella. Basically, I'm making plans for the weekend. And this weekend's plans don't include the Super Bowl.

To kick off my weekend properly, I decided to make a hearty and healthy dinner of Cauliflower and Chickpea Curry. You're free to call it C-Cubed, but I make no warranties as to the reception that might get. This curry is a pantry meal through and through--it relies heavily on spices, staples such as onion and chickpeas, and adds in a little bit of leftover vegetable. I think spinach, potato or squash could easily replace the cauliflower. It's an amazing weeknight or "Damn, I'm poor" meal (I like these, since I'm still poor).

I do, however, have one confession to make. I used pasta sauce to make my curry.

I know--what the hell is wrong with me? You have to understand that I just moved two weeks ago and don't yet have everything I need to cook. I don't even have space to stock everything I could potentially want once I cash in my first pay check (I share a kitchen with two others). So the failure to have crushed tomatoes or tomato paste on hand must be forgivable. Besides, I used a plain jarred tomato sauce, and once all of the Indian spices were added, I couldn't even tell that it was once destined for a bowl of pasta. So there. Hmph.

I've subbed in crushed tomatoes in the recipe below to prevent any backlash.

Cauliflower & Chickpea Curry
Serves 2 to 3

1 3/4 tsp. coriander
1 tsp. masala
1 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. kosher salt

1/2 large onion
2 garlic cloves
1/2 inch ginger
vegetable oil

15 oz. can of chickpeas, drained
1 1/2 cups cauliflower

2/3 cup crushed tomatoes
1/3 + 1/3 cup chicken stock

1. In a small bowl, mix together everything from coriander to the kosher salt. Set aside.

2. In a blender, puree the onion, garlic and ginger.

3. Drain and wash the chickpeas. Separate 1/3 of the chickpeas and mash them.

4. Cut cauliflower into small florets.

5. In a large saute pan, heat a little vegetable oil. Saute onion mixture until browned and fragrant.

6. Add in crushed tomatoes, 1/3 cup chicken stock and half of the spice mixture. Simmer for 1-2 minutes.

7. Add in all of the chickpeas (including mashed) and cauliflower. Cover and let simmer until cauliflower is tender.

8. Mix the rest of the spice mix with the remaining 1/3 cup of chicken stock. Add to the pan. Simmer uncovered for a few minutes until the sauce thickens up.

Serve over rice or couscous.

Note: Potatoes, if added, should be par-cooked, and spinach should be added at the very end.


A Thought For Food said...

This is the kind of thing I love to make for dinner on a cold night. Filling, flavorful... comforting.

MarmandeintheKitchen said...

Nothing wrong with using pasta sauce - just shows that you're being resourceful!

Torviewtoronto said...

delicious flavourful combination

veggietestkitchen said...

Wow, I think you could have gotten away with it if you didn't tell us that you used pasta sauce =) Was it at least a good marinara? I think Indian spices are strong enough to overpower your jar sauce, and I can imagine the sauce provided a hefty curry base. It actually sounds great, and like a nice time saving tip for people in a hurry.

briarrose said...

Beautiful curry. My chickpea addiction needs some of this. :) can have a chickpea addiction ehehehe.

sara @ CaffeIna said...

I love the name C-cubed! But I'm a I'm not sure about other people reaction either. I look at the other comments about the marinara sauce...what's wrong with that! BB started to work! Now you understand how I feel about NOT having time to bake/blog/readblogs/tweet etc all in a 24h day! Hurray for the saving time of the marinara sauce! There are good ones around!

visda said...

Gorgeous recipe. I'm totally trying to make it this week. Thanks for sharing the recipe.

Bridgett said...

Nothing wrong with using pasta sauce if you were pressed for time. We all use shortcuts when necessary. This looks fabulous.

Medeja said...

I love this recipe and I definitely have to try it... :) Looks good and I can imagine that tastes very good too

FabiolousCookingDay said...


Feast on the Cheap said...

It's nice to know that tomato sauce will work in a pinch...

ktia said...

Ok, Im actually kind of curious about the pasta sauce! Curry in all forms is new to my kitchen and its total love at first taste. This looks yummy- and I never get enough cauliflower!

Monet said...

I'm about to start a new job...I will be writing for a living, but I'm curious to see how it will impact my blog writing! I'm glad to see any and every post you share. Especially those that feature my beloved Indian spices. Thank you for sharing your words, your photos and your thoughts. I'm blessed to have you in my day! I hope you have a wonderful week, my friend!

Chow and Chatter said...

looks great not traditional but very tasty

Lawyer Loves Lunch said...

You may go a bit wild grocery shopping once you discover all the great Indian grocery stores in your area! Can't wait to see what you come up with next :)

danasfoodforthought said...

This sounds so spicy and delicious... love the photos!

I hope you're enjoying the new job!

The Duo Dishes said...

Not judging your pasta-curry sauce in the least. If it was good, it was good. And of course this could easily be made vegan. You know...for those who are looking for recipes like that. :)

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