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Cauldron Cauliflower-Chickpea Curry

Posted by Peggy on November 3, 2012

Recipe: Cauldron Cauliflower-Chickpea Curry


  • 3 tablespoons ghee, clarified butter or canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon carom seeds (ajwain), optional
  • 1 cup chopped onion
  • 2 tablespoons grated or finely chopped ginger
  • 1 tablespoon finely minced garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 4 tablespoons pumpkin powder*
  • 1/4 - 1 teaspoon cayenne or minced Thai pepper
  • 1 medium-sized white cauliflower head, with green leaves removed and, cut into ribbons
  • 1 (15 ounce) can cooked chickpeas drained (1 1/2 cups)
  • 1/4 cup chopped fresh cilantro


  1. Heat ghee, clarified butter or canola oil over high heat In a Dutch oven or large heavy bottomed pan.
  2. Add the cumin and carom seeds, if using, and cook until fragrant (about 30 seconds).
  3. Stir in onion and cook 1 minute, stirring.
  4. Avert face or use a splatter guard, and add the ginger and garlic; stir 2 minutes.
  5. Stir in 1 cup of water, tomato paste, cumin, turmeric, pumpkin powder and 1/4 teaspoon cayenne and cook, stirring, until it forms a thick orangish paste.
  6. Add cauliflower, cauliflower ribbons, and chick peas to pan and stir to coat in paste.
  7. Add 2 cups of water and bring to a boil; reduce heat to medium and cook - uncovered - until sauce is of a medium thick consistency, about 15 minutes. Season with kosher salt and additional cayenne, if desired. Stir cilantro into cauliflower and serve.

*Achla gives her stamp of approval to this recipe if you substitute the pumpkin powder with mango powder to taste. It is available at Indian Groceries, such as Bombay Grocers on Packard, and called Amchur powder. Perhaps it’s not as festive to the season, but Achla says it will taste more authentic and delicious.

Number of servings (yield): 6 servings

Time: 35 minutes

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