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Curried Cauliflower with Chick Peas and Tomatoes Recipe

Curried Cauliflower with Chick Peas and Tomatoes

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 11-20 of 30

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  • on April 01, 2008

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    We're trying to do gluten-free vegan, so I adapted this dish and served it with quinoa. I used olive oil instead of ghee and didn't spend the $30+ on all the ingredients to make a homemade curry. I used Spice Islands and increased the amount. At the very end, I added several handfuls of fresh spinach and it was marvelous. Next time, I think I'll add a handful of raisins. Fresh ginger makes a difference.

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  • on July 29, 2007

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    If you love curry, you'll love this one!

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  • on November 17, 2006

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    Results were very tasty. We'll have this one again. The most time consuming part was making the ghee, but I'll have plenty to use the next time I make an Indian dish.

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  • on August 12, 2006

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    This is one of the most tasty dishes I have made in a while, but next time I will halve the recipe.

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  • on February 22, 2006

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    I made this recipe because I had a ton of rice left over from Indian take out. It's a good recipe. I also used canola oil, canned tomato and pre-made curry powder, and it came out just fine. I added a little sugar toward the end to compensate for the acid of the canned tomato. Also added some toasted almond slivers at the end. Definitely don't need 3 cups of beans--one can will do.

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  • on August 19, 2005

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    As you'll most likely have tons of leftovers as I did here's a way to kick it up for the meatlover in you. Get a package of boneless, skinless chicken thighs (alternatively you can use any meat you like. Cube the chicken and season with salt and curry powder. Toss into a preheated pan with a good bit of ghee and saute. Once the chicken is about 80% cooked add in your leftover curried cauliflower and some sour cream. It depends on how much you have for the amount of sour cream to put. I had a huge skillet going and added about 1/2 - 3/4 cup. So give that a good stir to incorporate then pop a lid on and cook for about 5 more minutes or until the chicken is fully cooked. Yay leftovers!

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  • on June 28, 2005

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    I have had the pleasure of tasting this dish and it was made by Tyler himself. During his recent book tour he stopped in San Francisco, CA and part of the signing was a tasting of recipes from his new book along with all the wine you could drink. This particular dish was served at room temperature on pita bread that had been sliced into 2 inch pieces and fryed. It was awesome!!! I can't wait to make it at home.

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  • on May 15, 2005

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    I modified a few things and this turned out terrific. It will go in my regular meal rotation, especially for a pretty fast weeknight dinner.

    For starters, I used canned tomatoes rather than fresh since it's what I had on hand. Also, rather than finely chop the onions I thinly sliced them. I just kinda like it better that way.

    I also used chicken broth instead of water, and predone curry powder from a good Indian market instead of making my own. We have a large Indian community near me and it's totally worth it to purchase it readymade.

    Made some perfectly fluffy basmati rice and topped everything with a sprinkle of garam masala (also from the Indian market and some Trader Joe's mango chutney. Couldn't be better.

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  • on March 03, 2005

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    I am from India. We dont always use GHEE for cooking, it is mainly used in sweets like carrot halwa (pudding, rice pudding etc, because if you use any oil as fat, it adds an undesirable flavour to the sweet dish. For curries, dry sauted veggies, we use canola oil, or any other cooking oil.

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  • on February 27, 2005

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    I found that this was even better the next day when re-heated. I also did not make my own curry or ghee, but the recipe was still fabulous.

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