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I mentioned the other day that David and I have been trying some new cuisines. Currently, I am exploring Indian cuisine. It fascinates me and my taste buds how a pinch of spices can transform a dish. Simple ingredients transform into something rich and complex. There is an amazing combination of spices featured in this Indian cauliflower stew. This dish is a great example of just how beautiful Indian cuisine can be. It also demonstrates how beautiful the flavors work together.
If you recall, David and I got to meet Sara Moulton. Heck, David even made crepes with Sara! This recipe comes from my autographed copy of her latest cookbook: “Home Cooking 101: How to Make Everything Taste Better“. The cookbook is also where I found the recipe for ghee I shared with you the other day. This book is teaching me a lot about cooking and I love exploring it.
The Indian Cauliflower Stew:
With rich flavors of spice and chilis typically found in Indian cuisine, I served this cauliflower stew on a bed of basmati rice with crispy chickpeas coated in a mixture of additional spices with nice warm heat from cayenne pepper and smoked paprika. I loved the crunch which contrasts the soft stewed cauliflower and potatoes.
In conclusion, this dis is rich and hearty with deep flavors and to be perfectly honest, you cannot even tell that there is no meat in this recipe. It’s so satisfying!
To sum up, this warm and delightful cauliflower stew with an Indian twist will have you spellbound. This is the perfect recipe for your Meatless Monday arsenal, but will leave you wanting it any day of the week!
Indian Cauliflower Stew With Crispy Chickpeas
- ¼ cup Ghee cooking oil, divided
- 1 large russet potato peeled and cut into bite ½ inch pieces
- 1 medium head cauliflower
- Kosher salt to taste
- 1 teaspoon mustard seed
- 1 cup onion finely chopped
- 1 ½ tablespoons ginger minced
- 2 teaspoons garlic minced
- 1 serrano chili with seeds, finely chopped
- ½ teaspoon of turmeric
- 1 ½ cups vegetable broth
- 2 tablespoons Ghee cooking oil
- 1 ½ cups chickpeas drained, rinsed and patted dry
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
- Basmati rice
- cilantro fresh, finely chopped
- scallions finely chopped
Make the chickpeas:
- Position a rack to the middle slot in the oven. Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
- Add the ghee to the pan and place it inside the oven to heat for 3 minutes.
- Combine the chickpeas and spices in a bowl; toss well.
- Add the chickpeas to the baking sheet; toss to coat with the hot ghee. Bake until the chickpeas are crisp; about 20 minutes. Transfer the chickpeas to plate lined with paper towels to drain and cool.
Make the Stew:
- Heat 2 tablespoons of the ghee in a large nonstick pan (with a lid) over medium-high heat. Add the potatoes. Cooking stirring occasionally for 7 to 10 minutes or until the potatoes are golden brown on all sides. Using a slotted spoon, remove the potatoes from the pan into a bowl.
- Using the same skillet, heat one tablespoon of the ghee, the cauliflower and a large pinch of salt. Stir and cook until the cauliflower is golden brown around the edges, but not cooked all the way through; about 15 minutes. Transfer the cauliflower to the bowl with the potatoes.
- Add the final tablespoon of ghee and the mustard seeds to the pan. Cook for about 30 seconds, until fragrant. (Caution: seeds may pop, so be careful) Add the onion and cook over medium-low heat until golden brown; about 8 to 10 minutes.
- Add the garlic and serrano chili to the browned onions, stirring continuously, for about 2 more minutes. Add the potatoes and cauliflower, and stock to the pan. Season with turmeric, and kosher salt, to taste. Bring the mixture to a boil; reduce to a simmer and cover the pan with a lid. Cook until both the cauliflower and potatoes are fork tender; about 10 minutes.
- To serve, spoon some rice into each bowl, top with the stew and chickpeas. Garnish with cilantro and scallions.
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