I am loath to call any dish, straight-up, "a curry". It rings of a very Western sensibility about Indian and South Asian cooking, of some idea that anything combining spices in sauce constitutes a curry. But in this case, I really lack any vocabulary for this dish. It's not quite chana masala, though it does feature chickpeas in a nice garam masala laced sauce, and it's not quite aloo gobi, for it lacks the potato starchiness. But it does feature a hearty, fragrant blend of cauliflower, chili, coriander, and ginger. If anyone would like to point me in the right direction, please do.
I knocked this up fairly quickly using what I had on hand. I had a bit of swede (that's turnip, to the Americans/Canadians amongst us) left-over from the day before, so used that in place of carrots. I used tinned chickpeas and some tinned tomatoes, but you could easily use fresh tomatoes. I like to buy chickpeas in water with no salt added, as I hate finding out that extra salt's been packed into my perishables!
Served over a bed of hot, nutty brown rice with a good handful of coriander, it's a warm, filling treat on a winter's night.
*****
1 onion, finely chopped
3 cloves garlic, minced
2 inch knob garlic, grated
1 tbsp. cumin seeds
1 tbsp. coriander powder
1 tbsp. garam masala
1 red chilli, finely diced
1/2 tin chopped tomatoes
1 cup cauliflower, roughly chopped
1/2 cup chopped swede (or carrots or potatoes if you prefer)
1/2 tin chickpeas, drained
1 bunch coriander, chopped
salt and pepper
olive oil
1. Over medium heat, sauté your onions in some oil until softened. Stir in your garlic and ginger, and when fragrant add in your spices and chili, stirring all the while. 2. After 1 minute or so, add your tomatoes and scrape the bottom of the pan to get all the nice bits mixed into your sauce. Stir in 1/2 cup water, season to taste, and bring to a simmer. 3. Stir in your cauliflower, swede and chickpeas, and continue to cook for about twenty minutes on medium-low heat. Stir in some coriander and season to taste.
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