Cauliflower + Chickpea Coconut Curry


This is a quick curry you can whip up while your rice is cooking.  (I can't eat curry without rice.  No way.)  The spice level is up to you and your curry paste.  Spice levels vary from paste to paste so give yours a little taste before you begin.  A mild paste, I suggest 2 to 3 tablespoons.  A spicy paste, maybe only 1 tablespoon. 

Serves 4.

Red Curry + Cauliflower + Chickpeas

1 block firm tofu

2 tablespoon grapeseed oil, divided

1 to 3 tablespoons red curry paste

1 shallot, chopped

3 cloves garlic, diced

1 inch fresh ginger, grated

2 carrots, peeled, chopped

1/2 head cauliflower, chopped into florets

1 1/2 cup vegetable stock

1 1/2 cup lite coconut milk

1 tablespoon brown sugar

1 tin chickpeas, drained, rinsed

1 teaspoon fish sauce

juice of 1 lime

1/2 bunch lacinato kale, sliced

s + p

rice vinegar, to taste

fresh basil, chopped, for garnish

Place tofu block on a folded dish towel and cover with another.  Place something heavy on top and leave it alone to drain for 30 minutes.  The less water in the tofu the better for frying.  

Heat 1 tablespoon grape seed oil in a skillet over medium high heat.  Add tofu and cook about 4 minutes on each side.  Once crispy, transfer to towel to drain.  

Wipe out skillet and heat 1 tablespoon grape seed oil over medium high heat.  Add curry paste, shallot, garlic and ginger.  Cook, stirring continuously for 2 minutes.  Add carrots and cauliflower, stirring to coat.  Add stock, coconut milk and brown sugar.  Cook 5 to 7 minutes until cauliflower is done.  Add tofu, chickpeas, fish sauce, lime juice and kale.  

Season with salt, pepper, rice vinegar.  Garnish with basil.  Serve with rice. 


Chickpea Salad


My husband, Cameron, is very good at making smart, healthy things to eat and I wanted to share this tasty chickpea salad he made. 

I wouldn't tell anyone else to do this but after the chickpeas were cooked I went through and removed what I call the 'pants' off almost each individual chickpea.  The 'pants' are the soft, clear skins.  I hate them so I remove them (do you do this?)  but feel free to leave them with their pants on.  

Chickpea Salad

12 oz dried chickpeas

several sprigs fresh thyme

zest of 1 orange

1 teaspoon mustard seed

1 teaspoon caraway seed

1 bay leaf

2 shallots - one, peeled, ends trimmed and one diced

3 cloves garlic, peeled, lightly crushed

1 carrot, peeled, halved

small bunch fresh mint, chopped

small bunch fresh cilantro, chopped

juice of 1 lime

drizzle olive oil

1 shallot, minced

1 red bell pepper, seeded and diced

1 carrot, blanched, peeled, diced

s + p

Soak dried chickpeas over night in plenty of water.  Drain and transfer to a large pot.  Create a bouquet garni by tying thyme, orange zest, mustard, caraway and bay up into a cheese cloth pouch.  Place in pot along with peeled shallot with ends trimmed, garlic cloves, and carrot halves.  Cover with lots of water (chickpeas will soak up a lot of water while cooking.  Bring to a boil and simmer mostly cover with lid slightly ajar for about 1 hour until cooked through and soft but still with some firmness.  Drain and discard everything but chickpeas.

Toss chickpeas with mint, cilantro, lime juice, olive oil, shallot, bell pepper and carrot.  Season with salt and pepper to taste.