Three Monkeys Online Magazine

Cauliflower and chickpeas curry

Now, before you jump on my throat: I know perfectly well that everybody (and their dogs, sometimes, unfortunately) has a recipe for curry. This is mine, and you are welcome to send me yours!

What you need (for the curry powder)

2 teaspoons coriander seeds
2 teaspoons cumin seeds
½ teaspoon black pepper
½ teaspoon cloves
1 teaspoon turmeric powder
1 teaspoon dry chilli peppers
1 teaspoon cardamom seeds

What you need (for two people)

3 teaspoons curry powder
1 medium size cauliflower 250 gr. cooked chickpeas
3 garlic cloves
1 vegetable cube
tomato paste
olive oil, water, parsley

How you do it:

Grind the spices in a mortar until finely done. What you don’t use will keep in a glass, sealed container for about 2-3 months

Choose a big pan or better a wok. Sizzle the garlic in a little oil and add three teaspoons of curry powder. Throw in the cauliflower cut in small bits, and stir well to get the little flowers coated in oil and spices. Add 2-3 glasses of hot water and get it to simmer. After 10 minutes add the chickpeas (I use them straight from the tin, after rinsing them in fresh water), the cube crumbled, and a little tomato concentrated paste. Keep it simmer for 10-15 minutes, making sure it does not dry up (in case keep adding hot water).

Garnish with abundant parsley leaves and serve with boiled rice or chappati.

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