Mon 13 Feb 2012
We are trying to eat less meat these days, so I am on the lookout for good vegetarian recipes. If you like curry, try this Easy Chickpea Curry from the January/February 2012 issue of Everyday Food. Roasted cauliflower and chickpeas add heartiness to the dish, so you really don’t miss the meat! If you roast the cauliflower and tomatoes ahead of time and keep them handy in the fridge, this recipe comes together in about 35 minutes. The curry is served over rice – I used Basmati.
Avoiding Additives and Preservatives
The ingredients in this recipe that may contain additives and preservatives are the curry powder and the chickpeas. Look for organic chickpeas, such as President’s Choice Blue Menu. Curry powder may contain colour, so I make my own. The recipe is below.
2 tbsp ground cumin
1 tsp crushed or ground fenugreek seed
1 tsp ground ginger
¼ tsp crushed dried dill
¼ tsp ground mace
¼ tsp ground cardamom
¼ tsp dried mustard
1/8 tsp ground turmeric
¼ tsp freshly ground pepper
Pinch of cayenne pepper
Mix ingredients together.
1 cup long-grain white rice
1 cup cauliflower florets
1 pint cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1 large yellow onion, diced medium
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 teaspoons curry powder
2 cans (15.5 ounces each) chickpeas, rinsed and drained
2 1/2 ounces baby spinach (2 1/2 cups)
1 tablespoon chopped fresh cilantro
Preheat oven to 375 degrees. Toss cauliflower florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper. Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes until later or proceed with the recipe.
Cook rice according to package instructions.
Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute.
Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry. Serves 4.
From the January/February 2012 issue of Everyday Food