About the Recipe
Ingredients
Curry:
1 medium size onion, sliced/diced finely
â…› cup vegetable oil
3 cloves garlic, minced finely
1 small knob fresh ginger, peeled and chopped fine
3 tbsp curry powder
1 tbsp chili powder
3 tbsp salt (add more or less to taste, if desired)
1 large can diced tomatoes
2 can coconut milk (1-2 more cans depending on how ‘creamy’ you like it)
1 large cans chickpeas, rinsed and drained
3 cups of cauliflower, remove most of the stems and cut into bite size pieces, blanch the cauliflower in boiling salted water for 30 seconds until tender, shock the cauliflower in ice water and set aside
Mango Chutney
4 cups frozen mango
½ red onion, sliced in half, sliced in half the other way and then sliced thinly
1 knob fresh ginger, chopped finely (or grated)
2 tbsp vegetable oil
1 clove garlic, minced
1 tbsp salt
3 tbsp sugar
5 tbsp rice wine vinegar
Preparation
Curry: In a large pot over medium heat saute the onions in the vegetable oil for 5 minutes -add the garlic and the ginger and saute for 3 minutes -add the salt -add the canned tomatoes and cook for 3 minutes -add the curry powder and chili powder and cook for 3 minutes -add the coconut milk, the cauliflower and the chickpeas and cook for 10 minutes -you may want to add more coconut milk or 1 cup of water to thin out the curry/gravy
Garnish: toasted cashews and the mango chutney, recipe below -(cilantro leaves (optional)
Mango Chutney:
Method: In a small/medium saucepan over medium heat saute the red onions in the vegetable oil for 5 minutes -add the garlic and cook for 5 minutes -add the ginger, the mango, the vinegar and the sugar and cook for 25 minutes -remove from heat and let cool You can serve this chutney warm or cold, I prefer it chunky but if you would like to puree until smooth you can drop that also Serve the complete Curry dish over cooked rice (basmati or jasmine) with the mango chutney, toasted cashews and cilantro.