Curried Cauliflower with Chickpeas and Tomatoes

This was a fun recipe, as it allowed me to try something new: making Ghee. Ghee is clarified butter, used often in Indian dishes. You use it as you would regular butter or oil, but it has a more distinct flavor.

It wasn't hard to make, and when called for in a future Indian dish, I will definitely whip up another batch to try and make the taste as authentic as possible.

My only change in the recipe was not to cook the ghee as long as requested, or based on time. From other ghee recipes I read, there's no time requirement. You need to watch the butter and will know when it's ready based on the appearance.

Super easy recipe, very filling, and made excellent leftovers. Great weeknight meal!


Curried Cauliflower with Chickpeas and Tomatoes
from Serious Eats

1/4 cup butter
1 onion, finely chopped
2 tablespoons curry powder
1-inch piece fresh ginger, peeled and chopped
2 tomatoes, chopped
1 head cauliflower, stem removed and chopped into florets
3 cups canned chickpeas
2 tablespoons tomato paste
Salt
Fresh cilantro, chopped


Add the butter to a small saucepan. Melt the butter over medium heat, and bring to a boil. Turn the heat to low; cook for 45 minutes. Strain the liquid. (I did not follow these directions, see my notes above)

Pour the ghee into a large pot. Raise heat to medium; add the onion, curry powder, and ginger. Cook until onion is softened.


Add the tomatoes; cook for 6 minutes more.

Add the cauliflower, chickpeas, tomato paste, and 1 cup of water. Cover pot; cook 15 minutes. Remove lid; cook until liquid thickens. Stir until everything is coated. Season with salt and sprinkle with cilantro.

More recipes that use Ghee:
- Ghee Rice, from Kitchen Wonders
- Venkaya Pakora/Onion Pakora, from The Art of Cooking Indian Food
- Vegetable Biryani, from Dil Se

Guten appetit!