Cauliflower and Chickpea Curry with Homemade Flatbread
This warm and comforting cauliflower and chickpea curry is quick to cook and light on calories, while still filling you up. Serve it over rice for a quick weeknight meal, or go that extra mile and add a quick flatbread.
Equipment
- Large skillet or pot
- Rolling pin (optional)
Ingredients
Flatbread
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp kosher salt
- 1 cup ice water
- 3 Tbsp vegetable oil, plus more for frying
Curry
- 1½ cups white rice
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 1 onion, finely sliced
- 5 garlic cloves, crushed
- 0.75-1 inch piece of ginger, peeled and finely chopped or grated
- 2 Tbsp curry powder
- 1 tsp mustard seeds
- 1 head cauliflower, cut into florets
- ½ tsp sugar
- ½ tsp kosher salt
- 1 can chickpeas (garbanzo beans), 14 oz
- 1 can coconut milk, 400 ml
- ½ lemon, juiced
- ½ tsp ground black pepper
- ½ bunch cilantro
Instructions
Flatbread:
- Combine 3 cups all-purpose flour, 2 tsp baking powder, and 1½ tsp kosher salt in a large mixing bowl.
- Add 1 cup of ice water and 3 Tbsp of vegetable oil and mix until you form a moist dough, adding extra four or water if needed.
- Divide the dough into 10 equal pieces, about the size of an egg. Using a floured rolling pin or your hands, shape each ball of dough into a circle approximately ¼ inch (6mm) thick. (If you are rolling all of the dough balls out at once, make sure to flour each one to prevent them from sticking together.)
- Pre-heat a heavy bottomed skillet, such as cast iron, over medium-high heat. Add 1 Tbsp of vegetable oil.
- Fry in batches for 2 minutes on each side until golden brown and starting to char in spots.
Curry
- Cook 1½ cups of white rice to package directions. Cover and set aside until ready to serve. (You can have this cooking while you make the curry.)
- Pre-heat a large skillet or pot over medium heat. When the skillet is pre-heated, add 1 Tbsp of vegetable oil, 1 Tbsp butter, and 1 thinly sliced onion. While the onion cooks, crush 5 cloves of garlic and peel and finely chop 0.75-1 inch (19-25 mm) of ginger. Add garlic, ginger, and ½ tsp salt to the pan and cook until the onion is translucent.
- Add 2 Tbsp curry powder and 1 tsp mustard seeds and toast, string constantly, for about 30 seconds or until you can really smell the curry powder.
- Add 1 head of cauliflower, cut into florets, and a 14 oz can of drained chickpeas and stir fry for 5 minutes. Add a 400 ml can of coconut milk and ½ tsp sugar. Simmer with the lid on until the cauliflower starts to soften.
- Turn off the heat and let the curry sit for 5 minutes. Add the juice of half a lemon and add salt and pepper to taste. Garnish with cilantro. Serve with flatbread and rice.
Nutrition
Calories: 1102kcalCarbohydrates: 160gProtein: 26gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 8mgSodium: 1780mgPotassium: 1121mgFiber: 13gSugar: 5gVitamin A: 206IUVitamin C: 81mgCalcium: 277mgIron: 11mg
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