Curried cauliflower and chick peas
Colorful with lots of protein, this dish is equally good hot out of the pan or packed for lunch and eaten at room temperature. Madras curry powder has a complex flavor without too much heat. If you’re looking for a hotter version try the spicier Muchi blend.
1/4 cup vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 piece (1 inch) fresh ginger, chopped
2 tablespoons curry powder
1 head cauliflower, cut into florets
2 cans (15 ounces each) chick peas, drained
Salt and black pepper, to taste
1/2 cup water
Grated rind and juice of 1 lemon
1/4 cup chopped fresh cilantro
1 bunch scallions, chopped
1 extra lemon, cut into wedges (for serving)
1. In a large flameproof casserole, heat the vegetable oil over medium heat. Add the onion and cook for 8 minutes, stirring often, or until softened. Add the garlic, jalapeno, ginger, and curry powder. Cook, stirring, 1 minute more.
2. Add the cauliflower, chick peas, salt, and black pepper. Cook, stirring, for 3 minutes. Add the water, cover the pan, and cook for 5 minutes, stirring several times, or until the cauliflower is cooked through.
3. Sprinkle with lemon rind and juice, cilantro, and scallions. Taste for seasoning and add more salt and black pepper, if you like. Serve with lemon. Catherine Smart