African Cauliflower Curry is a filling main dish served over rice or quinoa; can also be a side dish with grilled chicken. Inspired by a recipe of the same name in Vegan: The Cookbook; the original is on page 128 of that book. Serves 6 as a main dish, 10 as side.
Ingredients:
1 T olive oil
1 large red onion, diced
1 large red pepper, diced
Florets from one whole head cauliflower, broken into small pieces
2 cloves garlic, finely chopped
1 T mild curry powder
2 t cumin seeds or 1 t ground cumin
2 t coriander seeds or 1 t ground coriander
2 t ground turmeric
1 t ground cinnamon
2-3 cloves (grind in mortar and pestle if you don’t like finding them in your food)
14-oz can cooked chickpeas, with their juice
½ c peanut butter
½ c raisins
¾ t Kosher salt
Method: sauté onion and pepper in olive oil in a large skillet until onion is soft, about 5 minutes. Add cauliflower and cook, turning, for 5 minutes. Add garlic and cook for 1 more minute. Stir in all other ingredients and simmer 25 minutes or until cauliflower is tender, checking occasionally and adding liquid if the dish becomes dry. Serve immediately.
Note: like many stews, this tastes better when reheated the next day. Also, it greatly benefits from a few dashes of a vinegary hot sauce like Tabasco or Frank’s.
I will use this recipe tomorrow or Sunday. Thank you Otis.
You are most welcome, Coach. I’m talking about this cookbook in an upcoming post. Would be interested in having other opinions on it if you have a few hamiltons to part with, or access to a copy in your library.
2 c. of garlic?
Thanks for the catch, fixing now!