You say Chick Peas or Garbanzo – I say Channa
You say Chick Peas or Garbanzo – I say Channa.
Curry Cauliflower and Channa, Amazing Curry Cauliflower & Channa,
This recipe has long been in the making, I have always been a lover of cauliflower , or should I say a cauliflower lover.
I know a lot of people do not like the texture or even the taste of it, put a little trust in me and I will make you a lover of Cauliflower as well.
I have made cauliflower in many different ways, but today it’s all about the Curry Cauliflower, and with some added channa, this dish went over the top. If you are a vegan or even a vegetarian or someone trying to stay away from meat for a short time , you will love this Caribbean style curry dish.
I like using Chief Curry Powder from Trinidad, you can always make your own,which I sometimes do.. BUT NOT TODAY.
If you really love cauliflower, I have a ton of cauliflower sauce recipes that you can use for your everyday dishes. Well! not really a ton, but you know what I mean,
This dish will fit into a Vegan, Vegetarian and Gluten free lifestyle.
Just ensure whatever curry you are using it's labeled gluten free or at least check the ingredients on the back.
The cauliflower I used in this dish was about 1 1/2 lbs.
- 1 head cauliflower (about 1.5 pounds or so ), cut into florets and blanched
- 2.5 cups of cooked chickpeas or two 15-ounce can, drained and rinsed)
- 1 teaspoon ground turmeric
- 2 tablespoon olive oil
- 3 tablespoon curry powder
- 4 garlic cloves,peeled and chopped
- 1 medium onion, diced
- 1/2 medium scotch bonnet or other hot pepper, chopped
- 1/2 cup water
- 1/2 teaspoon ground roasted cumin
- 1/2 teaspoon garam or anchar masala
- 2 sprigs scallions, chopped
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 medium red bell pepper, diced
- 6 sprigs chadobeni or cilantro, chopped
- Cut cauliflower into florets and rinse under cool running water, then blanch. Recipe follows.
- Heat oil in large skillet over high heat. Add garlic and onions , sauté until almost translucent, about 3 minutes stirring constantly.
- Add curry powder and stir 30 seconds. Add chickpea and hot pepper , stir one minute, add 1/2 cup water., cumin and masala and continue stirring for an additional one minute.
- Add cauliflower and scallions, bring to boil. Reduce heat to medium- . Season to taste with salt and pepper. Stir in chopped bell pepper, cook for about 4 more minutes.
- Stir in cilantro; serve. Enjoy!
- Fill a large pot with water and place on the stove-top. Use one gallon of water for every pound of cauliflower. Bring the water to a rolling boil, add 1 tablespoon kosher salt.
- Blanch the cauliflower for about three minutes in the pot of boiling salted water or until just softened. Ensure the water remains at a full boil and do not over-blanch, or the vegetable will become mushy and lose it's vital nutrients
- Drain and shock in a bowl of ice water or ice bath to stop the cooking process.
- An ice bath is essential for the second main step of blanching, which is "shocking" your cauliflower in cold water to stop the cooking process.
- Fill a large bowl with water that is cold or at room temperature. Grab some ice cubes from your freezer and distribute them evenly throughout the water.
If you do not have or like the taste of chadobeni or cilantro, you can use fresh parsley, flavor will be somewhat different, but it will still taste just as good and look great.