It’s time for another recipe post!
This time, I’m going to talk about something that is a favorite of mine and Mr. Wyrm’s:
This specific recipe isn’t his favorite, because he doesn’t like cauliflower as much as I do, and sometimes I’ll sub in another vegetable in its place so that he can enjoy this dish more, or I’ll serve myself ALL THE CAULIFLOWER to spare him. Lately, though, I just make a different curry dish because there are lots. However, this is one of the first curries I made on my own, and it’s still one of my personal favorites.
I added potatoes, too. You’ll see them in the pictures, but not in the ingredient list. It’s one of the ways I can make this a more substantial dish — and balance out some of the cauliflower — while not changing the flavor profile much.
Also, the official name of the recipe is “Vegetable” Curry, but as written it is a vegan recipe. Sure, you can add stuff to make it non-vegan, but that’s all added and not part of the recipe to start with. (I’ve made this with added chicken, because the people I was making it for “wanted meat”. I’ve also made it with chicken broth instead of vegetable broth because that’s what I had on hand. But it’s awesome as a vegan dish.)
From a magazine that I clipped the recipe from… and then I lost the original clipping and only have my copy, so I can’t give proper credit. Sorry! It’s been over 10 years, and my memory isn’t *that* good.
As I mentioned above, you can add meat if you have to have it, or you can substitute things if you don’t like (or don’t have) some of the ingredients listed. Also, while you can use canned chickpeas, I much prefer to use dried ones. (This time around, I soaked them all day while I was at work, and then cooked them in my Instant Pot while I was preparing the rest of the ingredients. So fast and easy and yummy.) What you decide to do to get the chickpeas ready to cook is all up to you, however.
I really enjoy this dish. The flavor is great. Oh… and about the flavor. You can use whatever blend of curry spices you prefer. If you’re new to curry, I’d suggest a “sweet” curry, because it’s the most basic. However, I get creative with this recipe, and add whatever flavor profile / degree of heat I feel like at the time. I have a wide variety of curry blends that I purchased from Penzeys (click the “curries” tab in that link) and I love them all.
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 teaspoons sweet curry powder
- 1 cup vegetable broth
- 1 cup water
- 1 tablespoon corn starch
- 8 ounces tomato sauce
- 1 head cauliflower, cut into pieces
- 1 medium bell pepper, cut into pieces
- 2 large carrots, sliced into coins
- 1/4 teaspoon salt
- 15 ounce can chickpeas, drained and rinsed (or start with 1 cup dried chickpeas and cook them in your preferred method before adding them to the curry)
(You can increase the amount of curry powder if you’re feeling adventurous or want extra heat. Also be sure to increase the curry, the broth/water, and maybe even the tomato sauce if you increase the amount of vegetables to keep the proportions right.)
- In a large pot, heat oil on med-high heat. Add onion and cook 5 minutes or until golden brown.
- Add curry and cook 1 more minute.
- Mix 1/4 cup broth with the cornstarch; set aside.
- Add to the onion/curry mixture: remaining broth, water, tomato sauce, vegetables, chickpeas, and salt.
- Bring to a boil.
- Simmer 15 minutes, partially covered, stirring occasionally. (If you have added potatoes, you may need to cook this longer. Check the potatoes to make sure they are cooked through before continuing.)
- Stir in cornstarch mixture and cook uncovered 1-2 minutes more or until thickened.
- Serve with naan or over rice.