Cauliflower + Chickpea Curry with Raw Cashews, Torn Mint and Coriander Seeds
"Oh, the weather outside is frightful........and it's ever so delightful......"
There is nothing more comforting than coming in from an evening stroll with the littles at the Historical Oakland Cemetery (that we live right by....we are ever so lucky!), turning on the fireplace and enjoying the comfort that is comfort food. Some of our favorite comfort foods are ones that are rich in culture, savory and reminders of the beauty of diversity in food. Aside from my Nigerian favorites (Moi Moi, Egusi, Plantain.....I can go one for DAYS!), we love Indian food....and curry is a favorite.
I love chickpeas and I adore cauliflower - so why not enjoy the fruits of both coming together and becoming one with fresh ginger, tomatoes, garlic, shallots, spices, cashews, mint and coconut milk? One would be crazy to shun such a delicious creation like the one you see before you. Mad, even! Clutch thine black pearls and gasp in disdain! *dramatic music comes in from nowhere*
This dish was made use just one pot - which is perfect for the nights when my littles rule the day and hours fly by like bats in the night. The other wondrous perk - our picky eating baby bats devour this and come back for more. And I assure you, dahling.....you will be doing the same. So, my darlings.....Let The Kitchen Conjuring Commence:
2 cans chickpeas, drained and rinsed
1 (13.5 oz) can coconut milk
1 head of cauliflower, cut into florets
4 cups fresh spinach, chopped
1/4 cup coconut nectar
2 tablespoons curry powder
1 tablespoon tumeric powder
3 cloves garlic, minced
5 shallots, chopped
6-7 whole cloves
1.5 tablespoons coriander seeds
3 thumbs ginger root, peeled + minced
1 teaspoon cumin
4 tablespoons sunflower oil (or olive oil)
1.5 teaspoons cinnamon (or 2-3 cinnamon sticks)
1/2 teaspoon black salt
Pepper to taste
Fresh mint, torn (garnish)
-In a large pot on medium heat, add the sunflower oil.
-Once hot, add garlic, tomatoes and shallots; sautee for 5 minutes, making sure not to burn the garlic.
-Next, add chickpeas, spinach, cauliflower, cloves, cinnamon, cumin, ginger, salt, pepper, turmeric, curry powder; stir until well combined and let simmer for 6-8 minutes.
-Add the coconut milk, coconut nectar, coriander seeds; stir and reduce the heat to low. Let simmer for 20 minutes, checking and turning occasionally.
-Add more salt and/or pepper to taste if needed, top with cashews and mint.....and indulge.
*Makes 4 servings.