South Indian inspired immune boosting comfort food
- Half of 1 small cauliflower – trimmed into small florets
- 2 tbs olive oil
- Thumb sized piece of fresh ginger - grated
- 4 cloves of garlic - crushed
- I large brown onion
- 1 can of cooked chickpeas
- 1 can coconut milk or cream
- 2 tspn GUNPOWDER spice blend
- 1 tbs ground Turmeric
- Fresh curry leaves, red chilies, coriander, crispy shallots, crispy chickpeas and natural yogurt to garnish
- HOT SPRINKLER as an additional seasoning if more heat is required
- Flat breads or plain basmati rice to serve
- Heat 1 tbs in a large sauté pan over a low heat. We like a cast iron pot with a lid for this dish. Place the cauliflower florets into the pan and sauté until golden, and just soft. Sprinkle over 1-2 tsp of the GUNPOWDER rub, Toss well to combine, and set the cauliflower aside.
- Add the other tbs of oil to the same pan and sauté the onion until golden and soft, add the chickpeas (reserving a few to garnish with later) , garlic and ginger and keep on cooking until the chickpeas soften. You can add the curry leaves to the pan at this point if you have them.
- Add the turmeric and another 1- tsp of GUNPOWDER , toss everything around so the spices coat everything and the add can of coconut milk/cream. Stir well, bring to the boil, put on the lid and simmer for 25 minutes or so. Stir every little while.
- Remove the lid and bash with a potato masher a couple of times, this will break up a few of the chickpeas. Stir and add the cooked cauliflower to the pan, Stir again, and season with salt and white pepper. You can add more coconut milk or a little water if you want a soupier consistency.
- Crisp up the chickpeas you have set aside in a small pan with a tiny bit of oil. Season with GUNPOWDER
- Ladle into bowls and garnish with natural yogurt, the crispy chickpeas, crispy curry leaves, sliced fresh red chili, crispy shallots or garlic, if you need more heat try a dash of our HOT SPRINKLER
- This dish is very easy to add to your own personal taste, we sometimes like to add some little cherry tomatoes or even some hearty greens.
- Use the cauliflower trimmings to make cauliflower rice or soup.