Curry with fried cauliflower and chickpeas

6 servings

60 minutes

Curry with roasted cauliflower and chickpeas is a vibrant and aromatic dish from Indian cuisine that combines rich spices and the tender texture of vegetables. Roasted cauliflower with curry until golden brown acquires a slightly nutty flavor and crispy texture, while chickpeas add richness and nutrition. Coconut milk makes the sauce velvety, and harissa paste adds a hint of spiciness. This dish pairs excellently with fragrant basmati rice and fresh herbs, creating a harmonious blend of flavors. Historically, curry emerged as a way to combine spices and ingredients into a rich, warming dish, with variations spread worldwide. It is perfect for a cozy family dinner or vegetarian feast, bringing warmth and Eastern notes in every bite.

Energy value per serving

• Calories: 763.3
• Proteins: 21.9g
• Fats: 47.3g
• Carbohydrates: 67g

Ingredients

• Chili pepper: 2 pc
• Wine vinegar: 0.3 glass
• Sugar: 0.3 tsp
• Coarse salt: 1.5 tsp
• Cauliflower: 1 head
• Olive oil: 0.3 glass
• Curry powder: 2 tbsp
• Shallots: 2 pc
• Vegetable oil: 0.8 glass
• Chickpeas: 470 g
• Onion: 1 head
• Grated ginger: 1 tbsp
• Finely chopped garlic: 1 clove
• Lemon grass: 20 g
• Tomato paste: 2 tsp
• Harissa: 1 tsp
• Coconut milk: 400 ml
• Chopped cilantro (coriander): 1 tbsp
• Basmati rice: to taste

Cooking steps

1. Combine chili, vinegar, sugar, ½ tsp salt, and ¼ cup water in a small bowl. Let it sit at room temperature.

   Required ingredients:

   • Chili pepper: 2 pieces
   • Wine vinegar: 0.3 glass
   • Sugar: 0.3 teaspoon
   • Coarse salt: 1.5 teaspoon

2. Preheat the oven to 230˚C. Mix cauliflower with olive oil, curry, and 1 tsp of salt on a rimmed baking sheet. Roast for 30-35 minutes, stirring occasionally, until golden and tender. Transfer to paper towels to remove excess oil.

   Required ingredients:

   • Cauliflower: 1 head
   • Olive oil: 0.3 glass
   • Curry powder: 2 tablespoons
   • Coarse salt: 1.5 teaspoon

3. Meanwhile, in a small pan over medium heat, fry the shallots in ½ cup of vegetable oil, stirring occasionally, until golden brown for 8-10 minutes. The onions should be crispy. Transfer the onions to paper towels with a slotted spoon; season with salt.

   Required ingredients:

   • Shallots: 2 pieces
   • Vegetable oil: 0.8 glass

4. Heat the remaining ¼ cup of vegetable oil in a large skillet over medium heat. Add the onion and sauté, stirring frequently, until softened for 5-7 minutes. Add garlic, ginger, and lemongrass; sauté while stirring constantly for 1 minute until fragrant. Add tomato paste and harissa paste; sauté while stirring constantly for about 2 minutes until the paste darkens.

   Required ingredients:

   • Onion: 1 head
   • Finely chopped garlic: 1 clove
   • Grated ginger: 1 tablespoon
   • Lemon grass: 20 g
   • Tomato paste: 2 teaspoons
   • Harissa: 1 teaspoon

5. Pour in coconut milk, bring to a boil, and cook, stirring occasionally, until thickened for 5-7 minutes (the curry will have a thick cream consistency). Add chickpeas and ¼ cup of water and simmer, stirring occasionally, until boiling. Remove from heat and add chopped cilantro; season with salt.

   Required ingredients:

   • Coconut milk: 400 ml
   • Chickpeas: 470 g
   • Coarse salt: 1.5 teaspoon
   • Chopped cilantro (coriander): 1 tablespoon

6. Serve the curry over rice, topped with pickled chili, roasted cauliflower, fried onions, and fresh cilantro.

   Required ingredients:

   • Basmati rice:  to taste
   • Chili pepper: 2 pieces
   • Cauliflower: 1 head
   • Shallots: 2 pieces
   • Chopped cilantro (coriander): 1 tablespoon