CAULIFLOWER & CHICKPEA CURRY

One night every week, we embrace the "no meat" vibe, and since we're a curry-loving household, this dish takes the spotlight. Packed with protein and flavor, we serve it with fragrant basmati rice for a hearty and satisfying meal. It's a simple yet delicious choice for our meatless nights.

Tip: Heavy cream is a necessity for this dish, but adding it straight from the fridge to a hot pot can lead to a curdling catastrophe. So, warm the heavy cream in the microwave beforehand about 30 seconds. Adding it to the dish in a slow and steady stream minimizes the risk of any curdling drama and keeps things silky smooth.

This dish feeds any army. So, if cooking for two, you'll want to half the recipe.

Yields 6-8 Servings

INGREDIENTS

• 2 tbsp Curry

• 1 1/2 tsp Garam Masala

• 1/8 - 1/4 tsp Cayenne Pepper

• 2-3 tbsp Olive Oil

• 1 medium Onion, diced fine

• 1.5 lbs Petite Red Potatoes, quartered

• 3 cloves Garlic, minced

• 1 tbsp Ginger Paste (or fresh grated or 1/4 tsp ground Ginger)

• 1 to 2 Serrano Chiles, diced (Not a fan of the heat? Remove the seeds and ribs, before dicing)

• 1 tbsp Tomato Paste

• 4 cups Cauliflower Florets

• 1 1/2 cups Water or Broth

• 1 - 14 ounce can of Diced Tomatoes (do not drain)

• 1 - 15 ounce can of Chickpeas, drained and rinsed

• 1/2 tsp Salt

• 1 1/2 cups Frozen Green Peas

• 1/4 cup Heavy Cream

• 1/2 cup Cilantro, chopped

INSTRUCTIONS

1. In a small frying pan, toast the curry and garam masala over medium heat until the fragrant and starts to smoke slightly. Don't burn; so keep a eye on it.

2. Remove from pan and set aside for later.

3. In a heavy deep pan w/lid or Dutch Oven, heat oil over medium high heat.

4. Add onions and potatoes. Allow the potatoes to brown and onions brown and onions to caramelize. You do not have to fully cook the potatoes; they will continue to cook as the dish develops.

5. Add garlic, ginger, serrano chilies, and tomato paste and mix until fully incorporated. Let cook for 2-3 minutes.

6. Add those spices you set aside earlier and mix thoroughly.

7. Add cauliflower and mix again until fully incorporated.

8. Add water (or broth) and tomatoes and mix until fully incorporated. Let come to a boil while scrapping the bottom of the pot loosen any spices from the bottom.

9. Lower heat to medium.

10. Cover and let cook, stirring occasionally, about 8-10 mins, until the cauliflower & potatoes are tender.

11. Meanwhile, heat heavy cream in microwave for 30 seconds and set aside.

12. Add chickpeas and green peas.

13. In a slow stream, add heavy cream while mixing all the ingredients.

14. Let simmer another 1-2 minutes.

15. Garnish with cilantro and serve over rice!! :)