A while back my mother came for a visit and made this amazing Curried Cauliflower (with Chickpeas) dish for us. She got the recipe from Chatalaine Magazine: January 2012 issue. You know when someone show’s up at your door step with dinner it’s like they have saved the day! At least, that’s how I felt. When you have a baby (first, second etc), it’s always helpful when you don’t have to put together a healthy meal, walk your dog one day or fold your laundry – thank you Mom & Dad for doing that 🙂
This is a must try. The first time I made it our toddler even had some.
Curried Cauliflower with Chickpeas:
1 tbsp olive oil
1 sweet onion (such as Vidalia) thinly sliced
1 tbsp granulated sugar
2 tbsp minced fresh ginger
2 cloves garlic, thinly sliced (I minced mine)
2 tsp garam masala
2 tsp balsamic vinegar
1/4 tsp each salt and pepper
1/4 tsp cayenne pepper
1 small head of cauliflower
1 can (19 oz / 540 ml) chickpeas, drained and rinsed
1/4 cup raisins (I double up on this)
4 cups packed fresh baby spinach
Basmati Rice (however much you prefer)
- Heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.
- Add ginger, garlic, garam masala, balsamic vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.
- Prepare basmati rice.
- Cut cauliflower into florets to make 6 cups. Add to pan along with chicpeas and raisins; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes.
- Remove from heat. Stir in spinach.
I think it’s even better the second day after the flavours have had a chance to sit. Easy to freeze and to take to lunch – your co-workers will be jealous just by the smell of your lunch.
Hope you enjoy!