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Roasted Cauliflower-Chickpea Curry

May 17, 2012

The winner of Great Gluten-Free Vegan Eats is Arielle,Β and
the winner of The Healthy Voyager’s Global Kitchen is Tamara. Congrats!

When I asked on Facebook this past weekend how you’d feel about me posting a recipe with only approximate ingredient quantities, no nutritional info, and just a single photo, the response was surprisingly enthusiastic! I threw this curry together on the fly with no intention of posting it, so I didn’t write down anything I did, and I only took this one photo. But it turned out so delicious, I simply have to share. Keep in mind, none of these measurements are exact, so be sure to taste it as you go and adjust everything as desired. Enjoy!

Roasted Cauliflower-Chickpea Curry

vegan, gluten-free, grain-free, nut-free

1 to 2 tablespoons coconut oil
1 tablespoon cumin seeds
2 teaspoons mustard seeds
1 large yellow onion, diced
2 cloves garlic, peeled and minced
Small chunk of fresh ginger, peeled and minced
2 tablespoons good-quality curry powder
1 (28-oz.) can diced tomatoes, partially drained
2 to 3 cups cooked or canned chickpeas
2 teaspoons garam masala
1 to 2 teaspoons sea salt, or to taste
1 batch prepared Curry-Roasted Cauliflower

Prepare the cauliflower first. Meanwhile, as it’s roasting in the oven, heat the oil in a large pot on the stove over medium heat. Add the cumin and mustard seeds and cover the pot with a lid for about 30 seconds. When you hear the mustard seeds start to pop, take off the lid and add the diced onion. Cook, stirring occasionally, for about 5 minutes, until the onion is softened. Add the garlic, ginger, and curry powder and cook and stir for 1 more minute. Stir in the tomatoes and chickpeas, bring to a boil, lower the heat to medium-low, and cook for 5 to 10 minutes, until slightly thickened. Add the garam masala and sea salt to taste. Stir in the prepared Curry-Roasted Cauliflower and cook until everything is heated through and the curry has thickened up to your liking.

You can serve the curry over brown rice or quinoa if you want, but it makes a great meal as-is!

Yield: a lot!

So what do you think? Should I do short-and-sweet posts like this more often?

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49 Comments leave one →
  1. May 17, 2012 11:22 am

    I like this short and sweet recipe post. Your recipe is very much how I normally cook dinner, a little bit of this, some of that, a taste here and some more spices there.

  2. Eric O'Grey permalink
    May 17, 2012 11:28 am

    Hi Amber:

    This is a wonderful recipe, thank you for posting this. I assume that it takes a fraction of the time for you to post recipes with less detail, approximate quantties, and without calculating calories and nutritional information. Also, I think the best cooks use approximate quantities and adapt recipes to what they have on hand or based on preference, so creativiity should be encouraged, and the additional information isn’t needed. I personally prefer recipes in this abbreviated format, and if it takes you less time so you can post more, then we all win. πŸ™‚

    Thank you,

    Eric

    • May 17, 2012 11:31 am

      Eric, thank you so much for your feedback! You’re so right about the time spent – normally, a post takes me 1 1/2 to 2 hours to put together (and that’s not even counting recipe creation and testing, + photographs!); this one took me just 20 to 30 minutes. I’m sure I could post more often if I posted this way!

  3. May 17, 2012 11:39 am

    I would love more short and sweet recipe posts like this one. I like to play around with recipes, too, so this is a great way to get ideas and inspiration to start from!

    Also, yay, thanks so much for the giveaway opportunity! Can’t wait to check out the book. πŸ™‚

  4. May 17, 2012 11:55 am

    Looks excellent! I’m always looking for curry variations.

  5. fitnessoversixty permalink
    May 17, 2012 11:59 am

    Short and sweet is good for me! If a less experienced cook has troubles I know you are not far away. I hope you are feeling better.

  6. May 17, 2012 12:09 pm

    I find that I very rarely make the exact same thing twice, so it’s good to go with “approximates”. That way you can be creative and use up what you have in the kitchen rather that go to the store for one or two things. So I short, yes! I like your short-and-sweet posts!

  7. May 17, 2012 1:17 pm

    Looks delish, Amber! Love a good (and quick and easy) curry. Your posts are enjoyable any which way you slice ’em.

  8. May 17, 2012 1:26 pm

    YUM! I am all over this. I will have to make it on a night the hubby is not around, unfortunately. more for me! πŸ™‚

  9. May 17, 2012 2:35 pm

    I think short and sweet is just great!
    Cauli and chickpea are great together, and garam masala is yummy with both…
    love
    Ela

  10. cheezyk permalink
    May 17, 2012 6:58 pm

    Fantastic! Four of my favourite savoury food words in one heading … this will definitely be getting a run at our place πŸ™‚

  11. May 17, 2012 7:45 pm

    Love the short and sweet! It’s nice to read your articles, you are a great writer…but I also enjoy the short and sweet posts as well. I think a mix of both is healthy. And this is very similar to the chickpea and cauli curry that I make!! I’ll have to try it your way with the whole mustard seeds and the coconut oil. Yum!

  12. bitt permalink
    May 17, 2012 10:13 pm

    Mmm curry. I am assuming legumes are back now? That opens up a lot more doors for you!

    I am fine with any type blog post. It can get repetitive if it’s only short recipes after awhile, but if it’s all you feel up to, we are lucky to get what we can, right? Hope you are feeling better.

    • May 17, 2012 10:30 pm

      I can have a few bites of beans per day, so although I mainly made this for Matt, I actually got to eat some too! I’m happy to have beans and fruit back in limited amounts, but I am feeling worse than ever. Story of my life, anymore. 😦

      • bitt permalink
        May 21, 2012 10:46 am

        Hi, checkec back here to see the comment. I am no longer getting comments to my box that are replies to me, instead wordpress wants me to get ALL the comments. Is there something that switched?? Not sure what box to check at the bottom as I don’t want everyone’s comments, just any replies back to this one.

      • May 21, 2012 5:47 pm

        Hmm, that’s actually how WordPress has always been for me. Either I subscribe to all, or none. Annoying. =/

  13. May 18, 2012 1:24 am

    mmmmmmm looks so good! I love winging it when I’m cooking, too. I will have to give this a try!

  14. May 18, 2012 5:41 am

    Do you know what you and I are going to do? We’re going to buy two whole heads of cauliflower, roast them, and eat them like popcorn while a) watching a movie or b) flicking through your copy of Lolita to talk about the words that grabbed us. xoxo

    • May 18, 2012 9:38 am

      Yes! Even better – we can watch the MOVIE Lolita (Stanley Kubrick did a rather good adaptation in the 60’s) while discussing the BOOK! Mwahaha.

  15. May 19, 2012 12:00 pm

    Amber, I’m such a huge fan of curry and this dish looks superb. Simple and delicious. Thank you lovely lady. I do hope you have a great weekend!!! It’s beautiful here in Northern Cali. Also…hope you’re feeling well!! Thinking about you…

    Big Hugs,
    -Amber

  16. May 22, 2012 12:58 am

    Your blog recipes are delicious

  17. May 23, 2012 9:08 am

    I like your short and sweet posts, even when they are savory like this one. You know I’m a curry fan πŸ™‚

  18. May 24, 2012 9:19 pm

    I think short is good to break it up. Honestly, it’s hard for me to read everyone’s daily posts when all of them are long – because I don’t want to miss anything, and I enjoy reading them. So then I get behind and can’t comment. So yes, I like posts with a lot of information from the people whose blogs I read – but short is good, also. And I also sometimes use people’s ideas more than actual recipes. I’m so scatterbrained and not good about going to the store frequently. So more me, I’m more like “oh, cauliflower and curry mixed with beans” – that’s what I’ll have tonight, let’s see how she sort of did it, then do my own thing. I say all of that to say that mere ideas and approximations are helpful in their own right! I feel like I’m making no sense in my comment tonight. πŸ™‚

  19. kay permalink
    May 25, 2012 3:29 pm

    this looks really delcious! Im absolutly going to be trying this soon. I do have question if it’t ok to ask?…you mentioned once that you use a certain kind of straw that has nutrients in it. do you mind telling me what kind and where i can get some myself?

    • May 25, 2012 4:01 pm

      Hi Kay,
      Straw? As in drinking straw, or…?

      • kay permalink
        May 25, 2012 4:04 pm

        oh my bad. lol. Yes drinking straw. Sorry for the mix up!

      • May 25, 2012 4:05 pm

        A drinking straw with nutrients?? I’ve never heard of something like that! Could you explain more?

        • kay permalink
          May 25, 2012 4:08 pm

          ok now im confused….lol. Im pretty sure you mentioned it briefly in one of your post…or mybe i just read it wrong. *blushes* ok embrassed here. Ill go back and look and get back to you on it.

        • May 25, 2012 4:09 pm

          Hehe, don’t be embarrassed! Just let me know what I said and I’ll let you know what I meant. Sorry for the lack of clarity!

  20. Veganwtsn permalink
    June 9, 2012 7:03 pm

    I love recipes like this that I can just throw together! It seems less stressful to fudge the amounts a little bit more.

  21. July 18, 2012 11:44 am

    OMG, I am DEFINITELY making this for supper tonight. We got a head of cauliflower in our Fresh Food Box yesterday and it won’t fit in our fridge, so I’ve gotta cook it ASAP! πŸ™‚

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