Curry with Roasted Cauliflower and Chickpeas
⏳ Time
1 hour
🥕 Ingredients
19
🍽️ Servings
6
Description
Curry with Roasted Cauliflower and Chickpeas
Ingredients
- Mild Chili Spice - 2 pieces
- Malt Vinegar - ¼ cup
- Sugar - ¼ teaspoon
- Coarse Salt - 1½ teaspoons
- Cauliflower - 1 head
- Olive Oil - ¼ cup
- Red Curry Powder - 2 tablespoons
- Shallot - 2 pieces
- Vegetable Oil - ¾ cup
- Chickpea - 16.6 oz
- Onion - 1 head
- Grated Ginger Root - 1 tablespoon
- Minced garlic - 1 clove
- Lemongrass - 0.7 oz
- Passata Tomato Sauce - 2 teaspoons
- Harissa - 1 teaspoon
- Coconut Milk - 13 fl oz
- Chopped Green Onions - 1 tablespoon
- Basmati rice - to taste
Step by Step guide
Step 1
Combine the chili peppers, vinegar, sugar, ½ teaspoon of salt, and ¼ cup of water in a small bowl. Let it sit at room temperature.
Step 2
Preheat the oven to 230˚C (450˚F). Toss the cauliflower with olive oil, curry powder, and 1 teaspoon of salt on a rimmed baking sheet. Roast for 30–35 minutes, stirring occasionally, until golden brown and tender. Transfer to paper towels to absorb excess oil.
Step 3
Meanwhile, in a small skillet over medium heat, fry the shallots in ½ cup of vegetable oil, stirring occasionally, until golden brown, about 8–10 minutes. The shallots should become crispy. Transfer the shallots to paper towels using a slotted spoon; season with salt.
Step 4
Heat the remaining ¼ cup of vegetable oil in a large skillet over medium heat. Add the onion and sauté, stirring frequently, until softened, about 5–7 minutes. Add the garlic, ginger, and lemongrass, and sauté, stirring constantly, for 1 minute until fragrant. Add the tomato paste and harissa, and sauté, stirring constantly, for about 2 minutes until the paste darkens.
Step 5
Pour in the coconut milk, bring to a boil, and simmer, stirring occasionally, until thickened, about 5–7 minutes (the curry will reach a consistency of thick cream). Add the chickpeas and ¼ cup of water and simmer, stirring occasionally, until boiling. Remove from heat and stir in the chopped cilantro; season with salt.
Step 6
Serve the curry over rice, topped with pickled chili peppers, roasted cauliflower, fried shallots, and fresh cilantro.
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