Recipe: Kashmiri Curry
Kashmiri Cauliflower & Chickpea Curry
This curry is a great way to enjoy cauliflower; it retains its lovely texture and absorbs all the flavours of the spices. A substantial enough curry to have on it’s own with some rice and condiments or as part of an Indian banquet.
- 1 whole cauliflower, broken into florets
- 1 tbs ground cumin
- 1 tsp cardamon pods
- 400gm cooked chickpeas
- 500gm ripe tomatoes, chopped
- 1250ml chicken or vegetable stock
- 1 onion, finely diced
- 1 glove garlic
- 1 tbs grated ginger
- 2 tsp grated fresh turner c
- ½ cup fresh curry leaves
- 1 tbs ground coriander
- 1 tbs black mustard seeds
- 1 tsp garam masala
- 1 tsp ground tumeric
- ½ tsp saffron threads, soaked in 2 tbs hot water
- 100ml ghee or vegetable oil
- ½ cup chopped fresh coriander
- salt and pepper
- steamed basmati rice to serve
Heat the ghee or vegetable oil in a wok and fry the cardamom pods, mustard seeds and curry leaves until the mustard seeds begin to pop. Immediately add the onion, garlic, turmeric and ginger and fry over a medium heat u1til softened. Add the ground cumin and coriander and fry for another 2 minutes.
Add the diced tomatoes and stock and cook over a medium heat, stirring regularly until they are soft. Stir in the garam masala, turmeric and soaked saffron.
Add the cauliflower and chickpeas and stir through to coat with the sauce. Cook over a low heat for 30 minutes, stirring occasionally until the cauliflower is tender. Season with salt and pepper and finish with the fresh coriander.
Serve with steamed basmati rice and condiments such as raita.