Vadouvan Curry with Cauliflower
Ingredients:
• 4 TBS Vadouvan
• 15.5-ounce can chickpeas
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/2 jalapeño, chopped
• 2 shallots, thinly sliced
• 5 TBS olive oil
• 1/2 head of cauliflower, cut into small florets (about 1 cup)
• 3 tsp sea salt
• 2 tsp tomato paste or 1 tomato, chopped
• 1/4 cup unsweetened coconut cream
• 1 cup steamed long grain white rice (for serving)
Directions:
Preheat oven at 350 degrees and line a baking sheet with parchment paper.
Place cauliflower on baking sheet and season with 1 teaspoon salt, 2 tablespoons olive oil and 2 tablespoons vadouvan. Bake for 20 minutes.
Heat a medium sized pan with 2 tablespoons olive oil. Add onion and garlic, sauté for 5 minutes or until translucent. Add tomato paste or chopped tomato and coconut cream, cook for 5 minutes. Add chickpeas, 2 teaspoons salt and 2 tablespoons vadouvan.
Cook for 10 minutes then cover with lid and let simmer for 15 minutes.
In a separate pan, heat 1 tablespoon olive oil and sauté shallots and jalapeño until crispy - about 10 minutes).
Divide rice between 2 bowls. Top with cauliflower curry followed by crispy shallots and jalapeno.
Serves 2
