Cauliflower and Chickpea Curry with Baby Peas
We made this quick curry last night with a whole head of cauliflower. We also decided to throw in some chickpeas and baby peas from the freezer. We added some canned whole tomatoes and juices to the mix and seasoned with garam masala, Penzey's Maharajah Curry Powder, minced fresh garlic and salt to taste. I pan roasted the cauliflower first to crisp up the edges and then threw in the rest of the ingredients and let everything simmer together for about 15 min. We both thought this had a great flavor. Some homemade naan would have been perfect to accompany, but I still haven't gotten to that project.
Did anyone else watch "Food Inc." on PBS last night? I thought it covered some fascinating topics. It certainly reinforced my commitment to be an informed consumer. We consumers, after all, are a powerful group in this capitalistic society.
4 comments:
That looks fantastic and I'm going to try it soon. We are on a "low cholestorol diet" and that looks like the ticket. Thanks. nan19
Too bad I can't spell - sorry. n
Nan: it is definitely low fat! And super yummy. I didn't measure anything...just went by taste. I think the trick is pan roasting the cauliflower first to caramelize it and add flavor.
O.K. so we made the Cauliflower Curry tonight and YUM!! We used purple cauliflower and it was so colorful - purple, green, red - looked like Christmas or Mardi Gras. This is a keeper recipe and a great low fat dish. Thanks. nan
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