Curried Cauliflower and Chickpeas

Name: Curried Cauliflower and Chickpeas
Cook time: 25 min
Yield: 4 servings
Ingredients: 20 ml ghee or neutral oil divided; 150 g yellow onion finely diced; 3 g fine salt divided; 12 g garlic minced; 10 g fresh ginger grated; 2 g ground cumin; 3 g ground coriander; 2 g ground turmeric; 0.5 g cayenne pepper; 2 g garam masala divided; 20 g tomato paste; 500 g cauliflower florets cut into bite-size florets; 240 g cooked chickpeas, drained and rinsed; 10 ml ghee or neutral oil divided; 3 g fine salt divided; 1 g black pepper ground; 400 ml coconut milk well shaken; 120 ml water; 15 ml lime juice freshly squeezed; 2 g garam masala divided; 10 g fresh cilantro chopped

A warm side dish built around sautéed aromatics, spices, cauliflower, and chickpeas in a coconut-based curry. The sauce is reduced just enough to coat the vegetables without becoming heavy, and a final hit of lime keeps the flavors clear.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml ghee or neutral oil divided
150 g yellow onion finely diced
3 g fine salt divided
12 g garlic minced
10 g fresh ginger grated
2 g ground cumin
3 g ground coriander
2 g ground turmeric
0.5 g cayenne pepper
2 g garam masala divided
20 g tomato paste
500 g cauliflower florets cut into bite-size florets
240 g cooked chickpeas, drained and rinsed
10 ml ghee or neutral oil divided
3 g fine salt divided
1 g black pepper ground
400 ml coconut milk well shaken
120 ml water
15 ml lime juice freshly squeezed
2 g garam masala divided
10 g fresh cilantro chopped

Instructions

Heat 20 ml of the ghee or oil in a large skillet over medium heat. Add the onion and 3 g of the salt, and cook, stirring often, until softened and lightly golden, about 6 minutes. The onion is translucent and starting to color at the edges.
Add the garlic, ginger, cumin, coriander, turmeric, cayenne if using, and 2 g of the garam masala. Cook, stirring constantly, for 30 to 45 seconds until fragrant. The spices smell toasted but have not darkened.
Stir in the tomato paste and cook for 1 minute to remove the raw edge. Add the cauliflower, chickpeas, remaining 10 ml ghee or oil, remaining 3 g salt, black pepper, coconut milk, and water. Bring to a simmer. The sauce is bubbling gently around the cauliflower.
Cover and cook over medium-low heat for 12 to 15 minutes, stirring once or twice, until the cauliflower is tender but still holds its shape and the chickpeas are heated through. Uncover and simmer 3 to 5 minutes more if the sauce needs to thicken. A fork slides into the cauliflower with slight resistance and the sauce lightly coats the vegetables.
Off the heat, stir in the lime juice, remaining 2 g garam masala, and cilantro. Taste and adjust with a little more salt only if needed, then serve warm. The curry tastes balanced, aromatic, and the sauce clings to the vegetables without pooling.