Wanting a dinner with some Indian-inspired flavors, I searched online and through several cookbooks for a recipe. I came across a Weight Watchers recipe for Chickpea and Cauliflower Stew, but I didn’t think the recipe was quite right. I made a couple of modifications and came up with this simple, flavorful adaptation.
- 1 head of cauliflower, cut into florets
- 2 small organic Russet potatoes
- 1 tablespoon canola oil
- 2 teaspoons curry powder
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon red pepper
- 1 (15-ounce) can chickpeas
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper
- Chopped fresh spinach
- Oat bran pita bread
- Chopped fresh cilantro
- Greek yogurt
Cauliflower is really the main ingredient in this dish. It absorbs the flavors of the spices well and softens just enough to be enjoyable without becoming mushy.
The potatoes add some texture to the dish, but become much softer than the cauliflower. I’ve mentioned it before on this blog, but I think organic potatoes taste much better than conventionally grown potatoes. I cannot always tell a difference in the taste between organic foods and non-organic foods, but I can tell a difference with potatoes. My mom has a plausible hypothesis that organic growers use more compost and naturally have more nutrient-rich soils, leading to better tasting potatoes.
After cutting the cauliflower into florets and cubing the potatoes, boil both in lightly salted water for 5 minutes. While the cauliflower and potatoes boil, pour the canola oil into a dutch over and heat over medium. Add the curry powder, cumin seeds, coriander seeds, and red pepper. Cook the spices until fragrant, up to a minute. Cumin, with its warm and earthy flavor, is one of my favorite spices. I also love the bright citrus flavor that the coriander seeds give to this dish.
Toss in the chickpeas and stir until they are well coated in the spices. Stir in the crushed tomatoes. To help balance out the acidity of the tomatoes, add up to a teaspoon of sugar. When the cauliflower and potatoes are ready, drain and add them to the curry mixture. Continue cooking until the curry thickens and the vegetables reach the desired tenderness. Season with salt and pepper to taste.
Serve the curry over chopped fresh spinach and pita bread slices. Top the curry with cilantro and greek yogurt, if desired.