Cauliflower and Chickpea Vadouvan Curry
Servings 4
Ingredients
Pickled fresno
- 2 fresno chilies thinly sliced
- ¼ cup boiling water
- ¼ cup rice vinegar
- ½ teaspoon granulated sugar
- ¼ teaspoon salt
Crispy shallots
- ½ cup oil
- 4 shallots thinly sliced
Cauliflower and chickpea vadouvan curry
- ¼ cup oil
- 1 medium red onion chopped
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon lemongrass minced
- 2 teaspoons tomato paste
- 1 tablespoon curry powder
- ½ teaspoon cardamom ground
- 2 teaspoons cumin ground
- ½ teaspoon mustard seeds ground
- ½ teaspoon turmeric
- ¼ teaspoon nutmeg
- ½ teaspoon red pepper flakes
- 3 cups cauliflower cut into florets
- 2 potatoes peeled, cut into medium chunks
- 2 cups vegetable broth
- 14 ounces canned coconut milk
- 1 cup chickpeas drained
- 1 bunch kale destemmed and torn into small pieces
- 1 tablespoon vegetarian fish sauce
- 1 tablespoon soy sauce
- 1 ½ tablespoon honey
- salt and pepper
- ¼ cup fresh cilantro chopped
- ¼ cup fresh mint chopped
- lime wedges for serving
Instructions
- Make the pickled fresno. Combine thinly sliced fresno with ¼ cup boiling water, ¼ cup rice vinegar, ½ teaspoon sugar, and ¼ teaspoon salt. Stir until the sugar and salt have dissolved. Let sit for 30 minutes.
- Prepare the crispy shallots. Combine the thinly sliced shallots and ½ cup oil in a medium saucepan. Cook the shallots over medium-low heat, stirring frequently until the shallots are golden brown, about 20-25 minutes. Remove the shallots with a slotted spoon and drain the excess oil on paper towels. Set aside.
- Heat ¼ cup oil in a large saucepot over medium heat. Add the chopped onion and saute until softened, about 5-6 minutes. Add 4 minced garlic cloves, 1 tablespoon minced ginger, and 1 tablespoon minced lemongrass and saute 1 more minute.
- Add tomato paste and the spices (curry powder - red pepper flakes) to the onion mixture, stirring to combine. Caramelize the paste, cooking for about 2 minutes. Add the potatoes, cauliflower, 2 cups vegetable broth, and 2 cups coconut milk. Cover the pot and bring it to a boil. Reduce heat to medium-low and simmer for 15 minutes or until the vegetables are tender.
- Add chickpeas, kale, fish sauce, soy sauce, and honey. Season the curry with salt and pepper.
- Serve the curry with rice and top with pickled fresno, crispy shallots, fresh mint, and fresh cilantro. Squeeze fresh lime juice and serve immediately.
