Let’s just get something out in the open: I love curry. There are so many different variations of curry with all kinds of proteins and vegetables, the options are endless. So far I’ve shared my Japanese clam curry and beef curry pot pie. Today, I’m adding a third one to the list, a vegetarian cauliflower and chickpea vadouvan curry. With a blend of spices, aromatics, and vegetables, this curry is anything but boring. Garnish the completed dish with fresh mint, cilantro, crispy shallots, and pickled chilies for an amazing meal.
**Helpful tips and common mistakes
What is vadouvan? Simply put it’s an Indian spice blend. There are many different vadouvan recipes but they frequently include mustard seeds, onion, garlic, and cumin. I’ve decided to combine curry powder, cardamom, cumin, mustard seeds, turmeric, nutmeg, and red pepper flakes to create the flavors for this curry. Since onion and garlic are already included in the recipe I have omitted them in the spice blend.
Start making the cauliflower and chickpea vadouvan curry by sauteing the onions. Instead of sauteing I should really say simmering the onions. You want them to become softened but not burned, which is why we cook them in 1/4 cup oil. Add the garlic, ginger, and lemongrass when the onions are ready and cook for another minute. Lemongrass is not a typical ingredient in Indian curries but I love the acid it adds to the dish.
Add the spice blend as well as the tomato paste and cook until the paste is caramelized. Keep the flame on medium-low to prevent the spices from burning. Next, add the potatoes, cauliflower, vegetable broth, and coconut milk and bring everything to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the potatoes are tender. When you’re cutting the potatoes, keep in mind that they are cooking at the same time as the cauliflower. Potatoes take longer than cauliflower so cut them into smaller chunks. This way they will be done at the same time.
Finish the curry with chickpeas and kale and season it with fish sauce, soy sauce, and honey. If you’re not a fan of fish sauce, just omit it and add a little more soy sauce.
Top the cauliflower and chickpea vadouvan curry with pickled fresno, crispy shallots, fresh mint, and fresh cilantro. Squeeze some fresh lime juice on top and serve with rice, naan, or both!
This curry is what I call a fancy curry. It has everything from a bountiful amount of vegetables to a beautiful blend of spices to all the toppings you could ever want. Is this the best vegetarian curry out there? Quite possibly.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.