Main Dishes

Cauliflower chickpea curry

 

It's slowly getting summer here, today the weather is just amazing. When I am looking outside I am seeing an amazing blue sky and I can hear the birds singing! This will be my second summer this year! Not bad isn't it? Nevertheless, the last two days were very rainy and people say that the weather is much too cold for October.  During those days I wanted to warm me with some comfort food and made a cauliflower chickpea curry.

As winter is coming in other parts of the world and also in my home country Germany (they already had the first snow, can you believe??) I thought this would be an excellent recipe to share with you. A recipe that could warm you from the inside out on an ugly and cold autumn day. To get some more effect imagine me here sweeping in one month more, wishing to get something to cool me down ... ;)

As already mentioned, a wonderful comfort dish, this cauliflower chickpea curry!

Only a few ingredients are required and it will take you approximately one hour to make it.

You will need one cauliflower, chickpeas, tomatoes, onions, vegetable broth and some herbs. As you might have noticed this is the second cauliflower curry recipe on my blog. In the other one I am using coconut milk and some other ingredients. This time I made it different, because that was what I had in my kitchen. And it turned out wonderful! I especially like the combination with the rice, so delicious!

It's important to season well, it's called curry, so you can guess, that the curry powder plays an important role here. If you're wondering whats merkén, it's a traditional herb here in Chile made of chili,  cilantro and salt, I am its biggest fan and adding it to everything. But I am sure it will be great without too! So I really hope you enjoy that recipe!

Cauliflower chickpea curry

 

Ingredients:

 

1 cauliflower head

1 big white onion

1 can chickpeas

2 big tomatoes

3 cups vegetable broth

olive oil

curry powder, salt, pepper, oregano, merkén

1 cup rice + 2 cups water

 

Procedure:

 

1. First cook the rice with the two cups water until it's soft.

2. Cut the onions into strips  and some of the curry powder and roast them with some olive oil  until they're lightly brown.

3. Cut the tomatoes into small pieces and add them together with the drained chickpeas to the pot.

4. Wash the cauliflower and break it into little pieces. Add those together with the vegetable broth to the pot and let it cook for approximately half an hour.

5. Season according to your taste and serve with the rice.