Chickpea and Cauliflower Curry – A Detailed recipe cooking. 
Photo of the dish: МаркусNilson Time: 1 hour. 50 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. halved fresh or frozen okra (thaw if frozen)
- 6 tbsp. cauliflower inflorescences
- 225 gr. dry chickpeas
- 2 diced plum tomatoes
- 1 chopped serrano chili pepper (remove seeds to a dish it turned out less sharp)
- 2 bay leaves
- 1 cinnamon stick
- 4 crushed cardamom fruits
- 6 whole clove buds
- 12 peas of black pepper
- 2 heads of red onion (1 cut into quarters, 1 to cut in cubes)
- 1 piece peeled and chopped ginger (8 cm long)
- 4 cloves of garlic
- 1/4 Art. vegetable oil
- Salt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp turmeric
- Juice 1 Lemon
- 1/2 tbsp. chopped fresh cilantro or mint
Recipes with similar ingredients: okra, chickpeas, cauliflower, plum tomatoes, serrano peppers, onions, garlic, ginger root, bay leaf, cinnamon, cloves, black peppercorns, cumin, coriander, turmeric, lemon juice, cilantro, mint, cardamom, okra
Recipe preparation:
- Soak the chickpeas in a bowl of cold water overnight. Drain and put chickpeas in a large pot.
- Wrap bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of gauze and dress with a thread. Put in pan with 8 tbsp. water and bring to a boil on a moderately strong fire, collecting foam from the surface. Reduce the heat to medium and cook at low boil until soft chickpeas, about 50 minutes. Strain the chickpeas, preserving the broth and a bundle with spices.
- Meanwhile, in a small food processor, whisk in mode “quarter” onion quarters, ginger and garlic until pasta is obtained. AT in a large saucepan over moderate heat, heat the vegetable butter. Put the diced onions and sauté until brown colors 6-10 min. Add 1 and 1/4 tsp. salt, ginger and garlic pasta and serrano pepper. Cook, stirring, until mixture dry, 5-7 minutes Add cumin, coriander, turmeric and cook until the appearance of aroma, about another minute.
- Add chickpeas, tomatoes, 3 tbsp. abandoned broth and nodule with spices. Cook until thick, about 20 minutes. Put color cabbage and cook until it is a little soft, 5-6 minutes. (if necessary, add another decoction). Add okra and cook until soft, about 5 minutes Throw the bundle of spices. Add lemon juice and cilantro, salt.
