Being the cheapskate that I am, I loaded up on dried beans at the health food store the other day.  Pinto, black, fava, and just for kicks I grabbed two kinds that I've never worked with before: mung and adzuki.  I've been making curry with lentils for so long and calling it Dhal that I didn't even realize Dhal could be made with mung beans.

I discovered a recipe over at Lisa's Kitchen for Creamy Mung Dal Curry while Googleing "what do I do with mung beans?" and thank the lard, because her recipe sounds fantastic.  I made a variation and even though this is quite different from Lisa's I used hers as a base.

Once you plan ahead enough to soak the mung beans the night before, this comes together pretty easily.  There is another hour or so of cook time, but there isn't much meddling.  If you don't use butter, like I did, it can be vegan. 

Ingredients: 

  • 1 pound of cauliflower, washed and chopped into 2 inch sized pieces
  • 1 cup mung beans, soaked in water overnight 
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon powered ginger
  • 1 can tomatoes
  • 1 can of coconut milk
  • 1 can tomato paste
  • juice of 1 lemon
  • salt & pepper to taste

Pre-heat the oven to 400.  Toss the cauliflower with a little olive oil, salt and pepper.  Place in the oven and roast until the edges of the florettes brown, about 30 minutes.

The technique is a straight-foward curry.  In a large pot over medium-high heat, bloom the spices in about 2 tablespoons of oil stirring often.  I used 1 tablespoon each of butter and olive oil but you can use anything you like. Have the tomato paste ready and once things start to smoke, about 4 minutes in, dump the paste in and stir like crazy.  

Cook the paste for a few minutes, stirring continuously and add the can of tomatoes and the coconut milk once the paste starts to stick to the pot.  Add the beans and enough water to cover them, if necessary.  

Bring to a boil and then reduce to a simmer.  Cook until the beans are soft, 40-65 minutes. When the cauliflower is roasted, stir them into the mung beans.

Once the mung beans are soft, serve over Coconut Saffron Basmati Rice, wrap in tortillas for Awesome Dhal Burritos, or serve in lettuce wraps.  Top with a dollop of yogurt and curl up to a bad comedy.

Serves 4

Posted
Authordavid koch
CategoriesRecipes
Curried Cauliflower with Chickpeas
This is one of my go-to weeknight meals when I don’t have much time yet I want something nutritious without sacrificing flavor.  The cauliflower and chickpeas make this hearty enough for a stand alone vegetarian dish.  

It is a great choice to serve to any vegetarian dinner guests as they will be thrilled to get something besides pasta!  Great on plain basmati rice, but your taste buds are really in for a treat when it is served over our Coconut Saffron Basmati Rice. Enjoy!
 

Curried Cauliflower with Chickpeas (printable recipe)
  • 1 tablespoon butter
  • 1/2 medium yellow onion, thinly sliced
  • 2 cloves garlic, chopped
  • 3 teaspoon curry powder
  • 2 teaspoon garam masala
  • 2 teaspoon cumin
  • 1 teaspoon tumeric
  • 1/2 teaspoon salt
  • 12oz cauliflower, cut into florets
  • 14.5oz can diced tomatoes
  • 1 cup water
  • 15oz can chickpeas (garbanzo beans)
  • 1/4 cup cilantro, chopped - plus more for garnish
  • 2 tablespoons greek yogurt - plus more for garnish

Over medium heat, melt butter in a pot or deep saute pan and add onions. Cook slowly until onions are soft and translucent, about 3-4 minutes. Add garlic along with all the spices (curry powder, garam masala, cumin, tumeric, salt).

Saute for 1 minute, then toss in cauliflower and stir to coat in the spices. Add tomatoes, water, and chickpeas and let simmer until cauliflower is just cooked through, about 6-8 minutes. Turn off heat and fold in cilantro and yogurt. Serve immediately over rice and garnish with a little extra yogurt and cilantro.

Serves 3-4

Posted
AuthorAmy Koch
CategoriesRecipes
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