I did discover a vegan website, yup..it's vegan! , after I'd been talking about needing a vegan or vegetarian cookbook because I was running out of ideas.
The author states that this is not a traditional Indian dish, merely inspired by ingredients, flavors, and technique. Pretty much how I cook, so I'm giving it a non-American label anyway.
I'm simplifying the list of seasonings. Instead of garam masala and other spices, I'm just using curry powder, black pepper, and salt. Both are spice mixes, but curry usually has more diversity than garam masala. Chickpeas, cauliflower, and coconut milk all need help to become interesting, so use as much spice as you think you need.
1-3/4 C cooked chickpeas (1 14oz can or 2/3 C dry)
1 Tb olive oil or melted coconut oil
1/2 large red onion, sliced
*1 Tb curry powder, or to taste
salt and pepper to taste
*1 Tb each minced garlic and grated ginger
1 14 oz can diced tomatoes, drained
*2 C cauliflower florets (frozen ok)
1 14 oz can coconut milk (lite ok)
chopped cilantro for garnish, optional
1. If going from dry, soak beans 12 hours, drain, refill pot, and simmer for 2 hours. Drain again. For canned, open, drain, rinse. For me, it's a texture choice. This time, I opted for the long version because I wanted a firmer bean.
2. I made brown rice for the side. It takes 30-40 minutes to cook, so I started it shortly before starting the curry. Something to think about. White rice only takes 15, so you can start that when you get to step 4.
3. In a deep skillet with a lid, heat oil over medium-high. Cook onion until softened, about 5 minutes. Add curry, 1/2 tsp salt, and pepper and cook until fragrant. Mash together garlic and ginger and add to skillet. Finally, add drained tomatoes and cook until they are broken down and a little dry. These are all your aromatics.
4. Add coconut milk, chickpeas, and cauliflower to the skillet. Bring to a boil, then lower heat to a simmer and cover. Cook until cauliflower is done. Remove lid, move all the vegetables to the edges, and turn up the heat to reduce the sauce, especially if you used reduced fat coconut milk. Taste and add salt if necessary.
5. Once sauce is at desired consistency, ladle into serving bowls alongside rice or whatever grain you're serving, topped with plenty of sauce.
Difficulty rating :)
I'm simplifying the list of seasonings. Instead of garam masala and other spices, I'm just using curry powder, black pepper, and salt. Both are spice mixes, but curry usually has more diversity than garam masala. Chickpeas, cauliflower, and coconut milk all need help to become interesting, so use as much spice as you think you need.
1-3/4 C cooked chickpeas (1 14oz can or 2/3 C dry)
1 Tb olive oil or melted coconut oil
1/2 large red onion, sliced
*1 Tb curry powder, or to taste
salt and pepper to taste
*1 Tb each minced garlic and grated ginger
1 14 oz can diced tomatoes, drained
*2 C cauliflower florets (frozen ok)
1 14 oz can coconut milk (lite ok)
chopped cilantro for garnish, optional
1. If going from dry, soak beans 12 hours, drain, refill pot, and simmer for 2 hours. Drain again. For canned, open, drain, rinse. For me, it's a texture choice. This time, I opted for the long version because I wanted a firmer bean.
2. I made brown rice for the side. It takes 30-40 minutes to cook, so I started it shortly before starting the curry. Something to think about. White rice only takes 15, so you can start that when you get to step 4.
3. In a deep skillet with a lid, heat oil over medium-high. Cook onion until softened, about 5 minutes. Add curry, 1/2 tsp salt, and pepper and cook until fragrant. Mash together garlic and ginger and add to skillet. Finally, add drained tomatoes and cook until they are broken down and a little dry. These are all your aromatics.
Difficulty rating :)
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