Chickpea and Cauliflower Curry with Roti

Chickpea and Cauliflower Curry with Roti

Every now and then I hanker for a deeply flavourful curry. Curry is one of those things that many people think they can cook very well and as a result its also one of those dishes that has sparked many a rivalry between mothers and daughters, sister, brothers and sisters, neighbores, even nations.

This particular recipe isn’t trying to get on to any podium. Nevertheless it does hit all the mark when you’re craving some sumptuous heat and you need a quick fix. I’ll take any excuse to eat chickpeas, so I need no convincing but I will say that they do good creamy counterpart to the kick of the spices. The slight crunch of the cauliflower adds an interesting dynamic too (curry is a good way to get people to eat their veg.)

I say this rather reluctantly, but you could serve it with rice but why do that when there’s the much more adventurous option of homemade roti.

I love making roti, or any kind of bread for that matter. Watching the dough rise, or bubble up in this case, always gives me a rather haughty sense of accomplishment. And then there’s the scent! That alluring and memory-filled scent that transmogrifies a house into a home as it percolates it makes its way from room to room. So yes you can play it safe and boring and boil some rice or you can treat yourself and make some roti – which if you haven’t tried you’ll be happy to know is easier to make than you had previously thought.

I have given direction for the quantity of spices of you should use but as all good cooks know recipes are a guideline not a rule. So if you prefer it spicier go for it! The only rule here is: No Utensils Allowed. Tear up the roti and use it as a spoon to scoop up the curried chickpeas and cauliflower. Make a mess! Enjoy yourself. Such things are encouraged when you get your hands on food made for Tasting Purposes.

Chickpea and Cauliflower Curry

Sunflower oil 2-3 T

Cloves 2

Star anise 2

Onion, 1 medium sized and finely chopped

Garlic cloves 3, finely chopped

Ginger, about a centimeter peeled and finely chopped

Dhania  (ground coriander seeds)1 t

Chilli Powder  ¼ t (or to taste)

Garam masala ¼ t powder

Tomatoes 1 x 400 g can chopped

Chick Peas 1x 400 g can drained

Cauliflower 300g cleaned and cut into small florets.

Fresh Coriander 1 T chopped

Method

1.    Heat oil in pan. Add the cloves and star anis and allow them to heat through for a few minutes.

2.    Add chopped onion, garlic and ginger and fry them until they turn golden brown.

3.    Add dhania, chilli and garam masala and cook, stirring, for a couple of minutes.

4.    Add the  tomatoes and chickpeas and cauliflower florets and cook until the tomatoes reduce and the cauliflower is tender.

5.    Garnish with the tablespoon of fresh coriander.

Now for the Roti

Ingredients

All-purpose flour 2 C

Baking Powder 1t

Water 1 C

Dash of salt

Vegetable oil 1/4 cup

Method

1.    Mix the dry ingredients together in a large bowl. Add water slowly and roll the flour onto the water to avoid your fingers sticking too much.

2.    Tip it onto a floured surface and knead with your hands for a few minutes until its all combined and slightly sticky. Leave in the bowl and cover with a damp towel for at least 30 minutes.

3.    Break the dough into golf ball sized pieces

4.    On a floured surface, roll each ball out then brush some melted butter onto it.

5.    Fold the flattened and buttery dough in half and then in half again.

6.    Repeat this with the remaining balls of dough.

7.    Once they’ve all been oiled and folded allow them to rest for another 20 minutes.

8.    On a lightly floured surface roll each package of folded dough out flat.

9.    Heat a nonstick pan to medium high.

10.Place one of the roti’s into the pan and watch the miracle that is roti take place.

11.The dough will begin to bubble up in a rather sultry sought of way. After about 10 minutes flip it over so that the other side can brown.

12.Once you’re the roti has cooked through and browned carefully remove it from the pan and place it on a paper towel

13.Repeat the process with the remaining dough.