Joyous Kitchen- Joy Steward
I specifically chose cauliflower for this curry because this is the perfect time of year for it. My family and I are trying to find meatless alternatives, which left me scrambling to find meals that are filling and substantive. I love Aloo Gobi and wanted to do something similar, but to add protein I decided to sub the potatoes for chickpeas. Soft, creamy chickpeas are wonderful in combination with sweet, crunchy cauliflower. The creamy tomato gravy, just a touch tart and very flavorful, provides a delicious backdrop. Chana Gobi (Cauliflower & Chickpeas in Creamy Curry) Serves 6 1 head cauliflower, cut into florets and parboiled 3 minutes in salted water 1 (15 oz) can of chickpeas, drained and rinsed 1 large heirloom tomato, chopped (optional) 1/2 cup crushed tomato 1/2 cup yogurt 1/2 cup half n half (or 1/4 c milk & 1/4 c cream) 3 cloves garlic, minced 1 small yellow onion, julienned 1 ½ inch piece of ginger, peeled & grated 1 teaspoon olive oil 3 Tablespoons butter 1 1/2 teaspoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/2 teaspoon ground cardamom 1 bay leaf Salt, to taste Pepper, to taste Chopped cilantro, for garnish In a large, heavy bottomed saucepan over medium heat, melt butter. Add in olive oil, onions and a pinch of salt. Sweat onions until they begin to brown (5 minutes). Add spices, garlic, bay leaf and ginger. Cook for 90 seconds, stirring constantly. Add in chopped tomatoes, and when their moisture has cooked out (about 3 minutes), add crushed tomatoes, then mix in yogurt and half n half. Add in chickpeas and cauliflower. Stir to coat. Cover and bring up to a boil, then reduce to a simmer. Simmer for 15 minutes to thicken sauce. Serve garnished with chopped cilantro and accompanied by steamed long grain rice.