Wednesday, 14 November 2012

Cauliflower, Chickpea and Potato Curry

 This is a tale of two curries.  This past week as the weather cooled, the kitchen heated up.  Seeking out comforting  fall dishes, I ended up making two different curry dishes.  One was my favourite.  The other was Don's.  So today I will post one favourite and in the days to come the other.  I'm so tempted to say which I think is best, but am hoping perhaps some of you will comment to tell me which one you like best.  There is no doubt, both are simple, tasty and nourishing.

Chickpeas provide the protein in this vegetarian Thai flavoured stew.  Thrown together in one pot, you'll have supper on the table in about 45min.  It is both economical to make and full of healthy ingredients.  The splash of lime and honey at the end elevates the flavours to the next level.  Providing a bit of sweet and acid, this step should not be skipped.  I threw some shredded spinach in ours, but you could easily sub that for kale or chard.  We topped ours with some almonds, but I think cashews or peanuts would be nice too.

 Cauliflower, Chickpea and Potato Curry

adapted from Canadian Family
4 cloves garlic, chopped
1 Tbsp minced fresh ginger
1/2 teaspoons dried red chili flakes
1 cup roughly chopped onion
3 Tbsp olive oil
2 tsp green Thai curry paste
1 6-inch cinnamon stick
1 tsp kosher salt
2 cups new red potatoes, quartered
1 cup sweet potato, chopped
1 apple, peeled, cored and diced
1 cup coconut milk
1/2 cups water
4 cups cauliflower florets, cut into bite-sized pieces
2 cups chickpeas, drained and rinsed (1can)
1 Tbsp lime juice
1 tsp honey
1 cup spinach, chopped

Heat olive oil in a Dutch oven or heavy bottomed saucepan over medium heat. Add onions, curry paste, garlic, salt and cinnamon and cook, stirring often, for 5 minutes. Add the ginger, potatoes and apple. Continue to stir for 1 minute. Pour in the coconut milk and water and stir well. Remove cinnamon stick, cover and simmer over low heat for 5 minutes. Add cauliflower, cover and cook until potatoes are tender, about 5-10 minutes more. Add chickpeas and simmer covered until cauliflower is tender, about 5 minutes. Remove from heat, stir in lime juice and honey and adjust seasoning, if necessary. Stir in spinach just before serving.  Enjoy!

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