My family loves Indian food, but even at the modest-priced eatery in our town, a take-out meal for four easily runs about $60.00, including four main dishes and samosas. A meal centered around this delectable cauliflower and chickpea stew costs a fraction of that — I figured that it came to about $3.00 per serving, including leftovers. I did splurge for frozen samosas, which brought the cost per person to between $5 and $6. Still not bad at all!
Much as I like fresh cauliflower, I figure that not everyone’s going to want to come home for a long day of work and deal with chopping it (and the mess that it admittedly makes), so here, I opted for two bags of frozen cauliflower. With that in mind, you may be able start and finish this stew sooner than ordering take-out. It’s really that quick! However, if you’d like to use fresh cauliflower, by all means. You’ll need a large head; cut into bite-sized florets and steam until tender-crisp before starting the recipe.
When it comes to making Indian-style dishes at home, the truth is that I’m just too lazy to deal with roasting and grinding and mixing and measuring all the myriad spices that add up to those amazing flavors. For me, making a curry used to mean dumping curry powder into something or another, and maybe adding some ginger. That just doesn’t cut it for creating the deep, complex flavors of Indian cuisine.
All of that has changed with the array Indian simmer sauces on the market. They make all the difference when it comes to creating truly authentic-tasting dishes. My favorite brand is Maya Kaimal, which is actually made not far from where I live (and I love supporting local businesses). Your natural foods store can special order it if they don’t already carry it. Patak’s, a brand that’s available in the international food aisle of my supermarket, is quite good too.
Indian simmer sauces are packed with heavenly flavors, making them ideal soup and stew starters. Just be sure to read labels to select a plant-based variety, because many of them contain dairy. Jalfrezi, Goan coconut, Tikka masala, and the oddly named Rogan Josh usually fit the bill nicely.
This cauliflower and chickpea curry can be served alone in shallow bowls or over hot cooked grains. Make sure to see the variation in the recipes notes for adding coconut milk, which makes it more of a soup.
Some of the dairy-free varieties include Jalfrezi, Goan coconut, Tikka masala, and Rogan Josh. Read the ingredients label to choose! The containers also indicate heat level in terms of spiciness. Use a 15-ounce can of diced tomatoes if good tomatoes aren't available. You can vary the recipe by adding a 15-ounce can of light coconut milk. That makes it more like a soup.
Serving Size: 1
Amount Per Serving:Calories: 368 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 14mg Sodium: 330mg Carbohydrates: 53g Fiber: 16g Sugar: 16g Protein: 16g
Some of the dairy-free varieties include Jalfrezi, Goan coconut, Tikka masala, and Rogan Josh. Read the ingredients label to choose! The containers also indicate heat level in terms of spiciness.
Use a 15-ounce can of diced tomatoes if good tomatoes aren't available.
You can vary the recipe by adding a 15-ounce can of light coconut milk. That makes it more like a soup.