Not so much Thanksgiving prep going on in this blog. I hope that’s okay. We aren’t hosting T-day this year, and the traveling that we’ll be doing hinders us from providing too much for the meal. Looks like we’ll be bringing dinner rolls and a cheeseball. Mmm, gluttony.
In prep for the inevitable overeating that will be done during the latter end of this week, I wanted lighter lunches for the front half of the week. I also wanted something with flavors and ingredients that I wouldn’t be eating later. I think it’s safe to say that there won’t be much curry powder involved in our rural Midwestern Thanksgiving day celebration.
I added the carrots because I wanted to use them up, and the peas because I thought it needed some non-orange color. This would be more authentic without either of them, though. I also roasted the cauliflower before adding it to the curry, which really brought out its earthy, nutty flavor.
inspired by Planet Green
1 medium head of cauliflower
2 T. oil
3 large carrots
1/2 small onion, chopped
3 cloves minced garlic
1/2 t. turmeric
1/2 t. cumin
1 t. to 1 T. hot curry powder
2 T. tomato paste
1 to 2 c. veggie or chicken stock
1-14. oz. can chickpeas
1/2 c. frozen or fresh green peas
Clean your head of cauliflower and cut or break into bite-sized florets. Toss with 1 T. oil and roast for 25-30 minutes at 375 F.
Meanwhile, clean and slice carrots. Heat the remaining 1 T. of oil in a heavy skillet over medium. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, turmeric, cumin, and curry powder; cook for an additional 5 minutes, stirring frequently. Stir in the tomato paste and keep stirring for 2 or 3 more minutes.
Increase heat to medium-high and stir in 1 cup of the stock. Drain and rinse chickpeas, and add to the skillet. Bring up to boiling, and reduce heat to simmer. Once your cauliflower is roasted, stir it and up to a cup of additional stock into the curry. Simmer for 10 minutes, adding additional stock and/or curry powder to taste. In the last few minutes, stir in your fresh or frozen peas. Serve over rice or with naan.