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.
1
Combine chili, vinegar, sugar, ½ tsp salt, and ¼ cup water in a small bowl. Let it sit at room temperature.
- 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.
- 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.
- Shallot: 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.
- Onion: 1 head
- Finely chopped garlic: 1 clove
- Grated ginger: 1 tablespoon
- Lemongrass: 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.
- Coconut milk: 400 ml
- Chickpeas: 470 g
- Coarse salt: 1.5 teaspoon
- Chopped cilantro (coriander leaf): 1 tablespoon
6
Serve the curry over rice, topped with pickled chili, roasted cauliflower, fried onions, and fresh cilantro.
- Basmati rice: to taste
- Chili pepper: 2 pieces
- Cauliflower: 1 head
- Shallot: 2 pieces
- Chopped cilantro (coriander leaf): 1 tablespoon
