A ladleful of taste: “post-operative” cauliflower and chickpea comfort curry!

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A ladleful of taste: “post-operative” cauliflower and chickpea comfort curry!

October 28, 2012 by Robin Ellis

We had simple salmon fillet for supper the evening that we returned from the clinic.

The next night I felt a little more adventurous, but in need of something easy and preferably from a single pot–a ladleful of taste over some basmati brown rice; comfort food that cooks itself.

I looked in the fridge and found a cauliflower in good condition, a leek and a bottle of chickpeas on the shelf in the larder and I knew there were a few small tomatoes left to gather at the end of the garden–perfect!

I love buying cauliflowers–their tight white heads look so tempting and beautiful.

However sometimes they stay in the fridge–not exactly forgotten, but requiring some thought.

What am I going to do with that cauliflower?!

Cosy cauliflower curry–why not?

Here goes…!

1 onion--chopped small

2 garlic cloves–chopped

2 tblsps olive oil

1 tsp black mustard seeds

1 tsp each of turmeric, cumin powder and ginger powder

1/2 tsp each of coriander powder, cayenne powder

8oz tomatoes–chopped roughly

1 pint/450 ml stock–I use organic vegetable stock cubes

1 cauliflower–separated into bite-size florets

1 leek–cleaned and sliced

3 tblsps cooked chickpeas (from a tin [a can] or bottle–you may not need the whole tin. Spoon out the required amount and drain off any liquid–but no need to rinse.)

salt and pepper

2 tblsps of whisked low/no fat yogurt or coconut cream (my new discovery; more on that in future posts)

Sweat the onion and garlic in the olive oil until they soften and begin to colour.

Add the mustard seeds and let them cook for a minute.

Add the rest of the spices and mix them in.

Add the tomatoes, stirring them into the spice mix and cook for five minutes to break them down a little and form a sauce.

Add half the stock and cook for a further 5 minutes–reducing it a little.

Mix in the sliced leeks and the broken up cauliflower–you may find you only need half the head–making sure the vegetables are immersed in the liquid.

Cover and cook on a low heat for 30 minutes–checking now and then in case it’s drying up–as it very nearly did for me!
(Add more stock as you need and cook on.)
Add the chickpeas and cook a further five minutes.

–

When the vegetables are tender, turn off the heat and let it cool down.
Fold in the yogurt or coconut cream.
Gently reheat to serve over some basmati brown rice.
There was a thumbs-up from Meredith as she helped herself to a spoonful more (see above)!

Posted in Diabetes, Food, other sides to this life, Recipes, Robin Ellis | Tagged cauliflower, chickpea, comfort food, curry | 18 Comments

18 Responses

on October 28, 2012 at 3:36 pm | Reply Penny

Hi, Looked in to see what comments the other bloggers had and saw no comment yet so thought I’d let you know that the spices look really inviting. I don’t know if I am so crazy about cauliflower but the spices are beautiful colors and very inspiring so I will take a feather from your cap and try to use them in my cooking tonight. We have a pot of pinto beans I can fix. My cat Tina says hello to your cats. Cheers to you and Meredith.
- on October 28, 2012 at 3:40 pm | Reply Robin Ellis
  
  Our cats are a bit distracted at the moment–eating, sleeping and generally being busy!–I will pass on Tina’s good wishes, thanks!
on October 28, 2012 at 3:42 pm | Reply elainesl

I’m sometimes hesitant about curry but I already have all those spices in my pantry. The color alone is inspiring and comforting, as here in NYC we batten down the hatches for “Frankenstorm.”
- on October 28, 2012 at 4:27 pm | Reply Robin Ellis
  
  Good luck Elaine–sounding frightening.
on October 28, 2012 at 4:24 pm | Reply Chantal

Dear Robin and Meredith, So happy Robin you are getting better and that the help was good in the hospital.The food looked good and tasty, best take enough rest with the cats (they are good for that too) take it easy and enjoy, many hughs Chantal.
on October 28, 2012 at 4:51 pm | Reply Liz Turek

Now this look good! I’m glad you’ve perservered in giving us recipes using cauliflower. Like Penny I’ve had my reservations about it, but it seems a pity to waste a healthy in-season vegetable, and I’ve gradually been coming round to cauliflower dressed up as a creamy curry. Your version looks just the thing as the nights draw in and (at least here) the first real bite of winter is in the air.

PS. Talking about dressing up “difficult” vegetables, when back in Blighty in September I was stunned by an aubergine curry served at a Keralese restaurant in Leamington Spa. I’ve just checked their website (http://www.kayalrestaurant.com) and see that it is called Kathrika curry and is described as “aubergines cooked in a paste of coriander seeds, roasted onions, chillies, mixed with yoghurt and cashew nut sauce.” It definitely gave me ideas. Next time you’re back in the UK… (I’m not trying to introduce advertising into your blog, but just thought you might be interested).
on October 28, 2012 at 5:32 pm | Reply Fiona

This recipe looks great Robin! I love cauliflower in all guises and cannot understand its unpopular reputation! Keep the recipes coming they are a joy to behold. Regards, Fiona
on October 28, 2012 at 5:34 pm | Reply Virginia Balascio

My first husband introduced me to cauliflower. He simply boiled it, drained it and added salt, pepper, butter and some canned milk. Very good and simple.
We too are waiting for the storm of a lifetime which the weather people are calling it.
V/DE
on October 28, 2012 at 8:36 pm | Reply Fiona Cortland

Gorgeous. I will try this one. I love all of the ingredients. Thanks
on October 28, 2012 at 10:04 pm | Reply Joy Price

This one speaks to me! The simplicity and interesting combination of ingredients are so appealing. I have my own health “scare” going on at the moment, and some comfort food will be most welcome right now.
- on October 29, 2012 at 7:33 am | Reply Robin Ellis
  
  I’m sorry to hear that Joy. Meredith and I send you our good wishes for a speedy and successful resolution of your situation.
on October 29, 2012 at 9:02 am | Reply Susan

I love cauliflower in any dish – can never understand why it is deemed unpopular – AND curry but I have never tried making a vegetable curry. Thank you for the ideas – I will definitely have a go at my own version now. Would have been just the thing over this weekend’s bitterly cold snap.
on October 29, 2012 at 6:51 pm | Reply Toffeeapple

Thank you for this Robin, I adore cauliflower and curry. Just the kind of dish for a cold day.
on October 29, 2012 at 8:46 pm | Reply Sheila Eva

Can’t keep up with the flow of exciting dishes – tonight was the favourite – green beans with mustard seed again! I see the Observer Review was promoting the Poldark DVDs again yesterday – Oh that timeless charm!
on October 31, 2012 at 9:05 am | Reply Tina

Keep the cauliflower recipes coming! They are few and far between in recipe books. I really appreciate them both for the pleasure in the eating as well as the fact that cauliflower is seriously good for us. As always, thank you Robin.
on November 4, 2012 at 5:31 pm | Reply Ginny

Bought my cauliflower gong to make this in the next few days
on February 10, 2015 at 1:21 am | Reply Heather

I made this tonight and it was wonderful! Very comforting and perfect for a rainy Vancouver day : ) Thanks for the share!
- on February 10, 2015 at 7:43 am | Reply Robin Ellis
  
  Glad it worked so well, Heather.