Curried Cauliflower and Chickpeas in Masala Sauce
From: Ian Seddon's Cookbook
🥘 Ingredients
- curry powder 2 tsp
- ground coriander 1 tsp
- ground cumin 1 tsp
- ground turmeric ½ tsp
- Masala Sauce 3 ½ cup
- white jasmine rice or long-grain brown rice 1 ½ cup
- small cauliflower head 1 ½ lb
- neutral-flavored oil 2 ½ tbsp
- Kosher
- chickpeas 2
- baby spinach 5 oz
- garam masala 1 tsp
- dried fenugreek leaves 1 tbsp
- cilantro leaves and tender stems 1 handful
- fresh mint leaves 1 handful
- small limes or lemons ½
Curried Cauliflower Spices
Fenugreek leaves add great flavor at the end and unfortunately, there is no adequate substitute. If you don't have them, you may want to add more garam masala to taste for extra flavor. Not a fan of cilantro? Omit it and simply use the fresh mint. Storage: For the best texture, store the cauliflower and chickpea masala separately from the rice in the fridge for up to 4 days. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice helps steam the rice and keeps it tender.) Reheat the cauliflower and chickpea masala in the microwave until warmed through, or on the stovetop, adding a splash of water/broth if needed to thin. After reheating, assemble as listed in the last step. Finish with a squeeze of lime or lemon juice and freshly chopped cilantro/mint if you have any leftover. Storage: Got more leftovers? The chickpea masala is freezer-friendly (the roasted cauliflower, not so much). For quicker defrosting, store in single-serve portions (I love using these Souper Cubes), then thaw in the fridge. If it’s too thick for your taste, thin out with a splash of water or broth while reheating on the stove. Nutrition boost: Serve with brown rice or a whole grain like farro or quinoa instead of white rice; see The Grains & Starches Handbook for cook times. For added protein, cook some soy curls or vegan ground meat, and stir it into the curry; or, add in some frozen green peas towards the end and cook until thawed. Shortcut: Skip roasting the cauliflower. Supplement with more veggies by stirring in more baby spinach than the recipe calls for.
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1Prepare: curry powder , ground coriander , ground cumin , ground turmeric .
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2Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
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3Label and store on the counter or in your pantry for up to 6 months.
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4Gather: Masala Sauce , white jasmine rice or long-grain brown rice , small cauliflower head , neutral-flavored oil , Kosher salt and freshly cracked black pepper, Curried Cauliflower Spices ( timer 1/2 tbsp), divided (from meal prep), chickpeas , baby spinach , garam masala , dried fenugreek leaves , cilantro leaves and tender stems , fresh mint leaves , small limes or lemons .
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5Arrange a rack in the top third or bottom of the oven. Preheat the oven to 450ºF / 230ºC. For easy cleanup, line a sheet pan with parchment paper (for superior browning, though, leave the pan unlined).
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6Take the Masala Sauce out of the fridge to come to room temp.
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7Cook the rice according to your preferred method (see Stovetop or Instant Pot instructions).
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8In a large bowl, combine the cauliflower florets, 1 1/2 tbsp oil, 1 tsp kosher salt, and pepper to taste. Add in 1 1/2 tsp of the Curried Cauliflower Spices. Mix until evenly coated. Spread out on the pan, arranging any flat sides of the florets facing down. Roast for 15 minutes . If the cauliflower is browned on the edges and tender, it’s done. If not, bake for 5 to 10 more minutes.
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9While the cauliflower roasts, make the chickpea masala. Heat a large sauté pan over medium heat with 1 tbsp oil. Add the drained chickpeas and stir occasionally for 2-3 minutes . Add the remaining Curried Cauliflower Spices and toss to coat the chickpeas. Cook for 1 ½ to 2 minutes, stirring occasionally, or until well coated, adding a splash of water to prevent the spices from burning.
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10Add in the spinach. If there isn't enough space in the pan, add in batches. Stir-fry until just wilted.
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11Pour in the Masala Sauce and simmer for 4 minutes , or until thickened a bit and warmed through, stirring occasionally. Add the garam masala and if using fenugreek leaves, crush them with your hands and add to the pan. Stir and cook for about 30 seconds. If needed, add some water to thin. Meanwhile, chop the cilantro and mint (if using), and set some aside for garnish.
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12Off the heat, finish with 1 1/2 tsp of lime/lemon juice plus most of the cilantro and mint (if using). Season to taste with more lime/lemon juice and salt and pepper as needed.
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13To serve, divide cooked rice among plates. Spoon on the chickpea masala, then top with roasted cauliflower. Garnish with reserved herbs.