Chickpea and Cauliflower Curry

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It did take quite a long time to make, but the flavors developed really nicely and the fresh/whole herbs and spices are really key to the complex layers of flavor. You would think that the onion and garlic would be the primary flavors but the brightness of the lemon and ginger actually come through first followed by a surprising sweetness paired with the savoriness of the onion/garlic.

As I went along, I made a couple of changes to the recipe. I added a cup of plain yogurt towards the end to make it a little creamier since the sauce was more of a clear liquid. I also substituted carrots for okra because I can't stand the taste. Since okra is used as the thickening agent for the sauce, in a separate pan I made a roux with 6Tbsp butter and 6Tbsp flour and stirred in a half-cup of the reserve liquid and when that thickened, added that to the curry and simmered for an additional 5-6 minutes.