Cauliflower Carrot Curry

Cauliflower, cooked up with carrots, tomatoes, and chickpeas in a thick curry sauce containing garlic, ginger, and onion for one flavorful cauliflower carrot curry.

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It's time again - SRC time! Each month, a group of us are assigned another blogger, and we get to pick a recipe from their blog to make. This month, I got Sarah's Kitchen. Sarah's originally from Kent, and she's been living in the US since 2002, which made me want to try her cauliflower cheese recipe since she described it as "quintessentially British." However, when it got time to make the recipe, I found out the cauliflower I got didn't quite fit into the oven. I thought about cutting the cauliflower first, but I also remembered another cauliflower recipe I saw and decided to make her Cauliflower and Chickpea Curry instead. I recently got some curry powder, and with James always wanting some curry dishes, the decision was made. :) I followed Sarah's recipe for the most part, but substituted ghee for oil, chili powder for chili sauce, carrots for green beans, and left out the water and cilantro. I thought the amount of liquid from the tomatoes would provide enough to cook in, and I didn't really want a curry with a lot of extra sauce. However, when I served this cauliflower carrot curry, James mentioned he liked a curry with a bit more sauce, so next time I make this cauliflower carrot curry, I'm thinking I might add the water or even some thick, creamy coconut milk!

Do you prefer your curries with just a bit of sauce or lots of sauce?

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Cauliflower Carrot Curry

by Morsels of Life | CJ Huang

Cauliflower, cooked up with carrots, tomatoes, and chickpeas in a thick curry sauce containing garlic, ginger, and onion for one flavorful cauliflower carrot curry.

 

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Servings: 6
Cuisine: Indian
Category: sides, mains, meals

 

Materials:

Mass	Weight	Volume	Number	Material	Notes
301 grams	10.625 ounces	2 cups	1 can	chickpeas, cooked and drained
411 grams	14.5 ounces		1 can	diced tomatoes
719 grams	25.375 ounces		1	cauliflower, cut into florets
277 grams	9.75 ounces			carrots, chopped
142 grams	5 ounces		1	onion, diced
		1 tablespoon		garlic, minced
		1 tablespoon		chili powder
		2 tablespoons		curry powder
		1 tablespoon		grated ginger

Methods:

1. Gather all materials.
2. Cook onions in a bit of ghee until slightly transparent.
3. Add in garlic and ginger, cooking until fragrant.
4. Add in curry powder and chili powder.
5. Add in remaining materials, mixing until everything well coated and cooked to desired tenderness.

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Calories (Cal): 140 ・ Sodium (mg): 240 ・ Fat (g): 1 ・ Protein (g): 7 ・ Carbs (g): 29 ・ Fiber (g): 8
Nutritional values are estimates only. See our full nutrition disclosure here.

Methods with Images:

	1. Gather all materials.
	2. Cook onions in a bit of ghee until slightly transparent.
	3. Add in garlic and ginger, cooking until fragrant.
	4. Add in curry powder and chili powder.
	5. Add in remaining materials, mixing until everything well coated and cooked to desired tenderness.

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Shared with: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Traffic Jam, Over the Moon, Meal Plan Monday, Saturday Sparks, What's for Dinner?, Hearth and Soul, Inspire Me Monday, Farm Fresh Tuesday, Your Whims Wednesday, Party in Your PJs, Homestead Blog Hop