Chickpea Curry with Cauliflower

Well, my son is having issues with heartburn, so I've had to modify his curry a bit. The curry doesn't actually bother him, but the tomatoes do. It doesn't help matters much that the curry paste I usually use (Patak's) has started using corn flour in it, which he's allergic to. So, on curry night, I just make two curries now. One nice thing about making two is that there are a lot of leftovers for the manfolk (I can smell some being reheated by the kiddo now - YUM!) so I don't have to cook lunch or worry about my better half stumbling in the door after work as if he's starving to death.

First, I pressure cooked the chickpeas. I have not had good luck with the method where you pressure cook them for a few minutes and then let them soak for an hour before cooking. They consistently come out with soft outsides and a little rock in the middle. This time, I let them soak for 24 hours and then cooked at high pressure for 16 minutes, letting the pressure release naturally. Then I drained them and let them sit while I did all the chopping and veggie cooking. You could use canned chickpeas, though, or cook them the normal way.

This is our curry:

I made our curry like usual, but with 1/2 cup vegetable broth extra for the cauliflower, which was one of my picks at the CSA drop this week.

This is Jacob's curry:

I modified Jacob's like so: Saute onions and carrots, then garlic, like usual in olive oil. Then, add 1 tablespoon flour and 1 tablespoon curry powder (plus a little coriander and turmeric — wish I'd gotten the fresh at the CSA this week dadgummit — because the blend I get from the bulk bin at Central Market needs just a little more in my opinion) and stir for about a minute. Add vegetable broth (about a cup), chickpeas and cauliflower and simmer for about 20 minutes. Serve over Basmati rice.

This is sriracha. Duh. Put it all over your curry. And banh mi. And French fries. And soup. And pizza. And...


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