Table Talk » Potato, cauliflower, and chickpea curry for Elise

This post is for my twitter friend Elise (@Studio99Nashua). She requested this recipe after I tweeted about it last week.

This recipe was inspired by a recipe published in the Boston Globe Sunday magazine. My big change was that I added the chickpeas to add protein to the dish. This isn't the most beautiful dish, but it is tasty.

Potato, Cauliflower, and Chickpea Curry
Serves 6-8

1 14-ounce can coconut milk -- I've made this with either regular or light coconut milk
1 14.5-ounce can canned diced tomatoes
1 tablespoon olive oil
1 Spanish onion -- finely chopped
2 tablespoons fresh ginger -- finely chopped
1 1/2 teaspoons salt -- divided
1-2 tablespoon curry powder -- I use either Penzeys' sweet or hot curry powder depending on who I'm making this for. If your curry powder isn't fresh and flavorful, you might need to add more curry powder. Sometimes I use 1 tablespoon sweet curry powder and 1 tablespoon hot curry powder. If you don't have hot curry powder and you want to add some heat, add cayenne pepper to taste.
1 teaspoon ground cumin
3 russet potatoes -- peeled and cut into 3/4-inch dice
1/2 teaspoon pepper
1 head cauliflower -- cut into florets
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce bag frozen peas -- thawed
1/2 cup chopped fresh cilantro
Juice of 1 lime

In a food processor, puree the coconut milk and diced tomatoes and their juice. Set aside. (Note, I use my immersion blender for this step.)

In a large Dutch oven or casserole, heat the olive oil over medium heat for 2 minutes. Add the onion and ginger, sprinkle with 1 teaspoon salt, and cook, stirring often, until the onion becomes translucent, about 8 minutes. Add the curry powder and cumin and cook for 30 seconds. Add the potatoes and cook, stirring a few times, for 3-5 minutes. Add coconut milk mixture and and 1/2 teaspoon each of salt and pepper and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. Add cauliflower and chickpeas; simmer, covered, until the potatoes and cauliflower are tender, 10-15 minutes longer.

Stir in the peas, 1/4 cup of cilantro, and half of the lime juice. Simmer 3 minutes. Adjust seasoning with salt, pepper, and lime juice. Sprinkle with the remaining cilantro and serve with steamed basmati rice.

Posted June 14, 2009 7:18 PM in Gluten-Free, Recipes

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