Roasted Chickpea and Cauliflower Curry

There is an authentic Indian restaurant, Udupi Bhavan, that Doug and I like to visit when we get a hankering for the food. Now, I may be stereotyping, but when I go to Asian or Mexican or Italian restaurants I usually don’t see people from that culture dining there. That should be a bad sign. However, at Udupi, we are the minority there. It must be the closest thing to authentic Indian because those are the only people we ever see there. That’s a good sign.

We can’t always get to Udupi, so the next best thing is to try to make one of my favorite meals from there at home. Cue in cauliflower and chickpea curry. The mild flavor of the chickpeas and curry don’t make you go running for a glass of water. It’s a subtle spice. If you are timid about Indian cuisine then I would try to make this at home. It’ll be less expensive to try at home, and then you can go out for a burger if you don’t like it (that’s what I tell Doug when I try new foods).

Roasted Cauliflower and Chickpea Curry
Recipe adapted From:
Martha Stewart

1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1/2 tablespoon cinnamon
Pinch of ground cloves
1/2 teaspoon coriander (optional)
1/2 teaspoon carraway seeds (optional)
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
Coarse salt and ground pepper
1 small head of cauliflower, cut into florets
Chopped cilantro and lemon wedges (optional), for serving

Directions

Roast cauliflower tossed with teaspoon olive oil in preheated 450 oven for 10 minutes.

In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, coriander, carraway and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, roasted cauliflower, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Add a piece of naan or other flatbread and you have yourself a meal.

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