Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry is an Indian recipe that serves 4. One serving contains 1060 calories, 18g of protein, and 81g of fat. For $2.83 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of kosher salt, onion, curry powder, and a handful of other ingredients are all it takes to make this recipe so delicious. 9269 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Plenty of people really liked this main course. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Bon Appetit. With a spoonacular score of 99%, this dish is great. Try Chickpea Curry with Roasted Cauliflower and Tomatoes, Chickpean and Cauliflower Curry, and Chickpea Cauliflower Curry for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine chiles, vinegar, sugar, tsp. salt, and cup water in a small bowl. Let sit at room temperature until ready to use. Preheat oven to 450. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 3035 minutes. Transfer to a paper towels to drain.Meanwhile, cook shallots in cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 810 minutes. Transfer to paper towels with a slotted spoon; season with salt.Heat remaining cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 57 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes. Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 57 minutes. Add chickpeas and cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt. Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.

 

Step by step:

1. Combine chiles, vinegar, sugar, tsp. salt, and cup water in a small bowl.

2. Let sit at room temperature until ready to use. Preheat oven to 45

3. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 3035 minutes.

4. Transfer to a paper towels to drain.Meanwhile, cook shallots in cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 810 minutes.

5. Transfer to paper towels with a slotted spoon; season with salt.

6. Heat remaining cup vegetable oil in a large skillet over medium.

7. Add onion and cook, stirring often, until tender, 57 minutes.

8. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute.

9. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.

10. Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 57 minutes.

11. Add chickpeas and cup water and cook, stirring occasionally, until mixture returns to a boil.

12. Remove from heat and stir in cilantro stems; season with salt.

13. Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.

Nutrition Information:

covered percent of daily need