So it figures that my first post in the blog world is a recipe, but I love food and I love to cook! One of my favorite kinds of food is Indian and I am always looking for good Indian recipes to cook at home. I love this recipe from kitchendaily, it is so easy and perfect for a cold night. Plus, it makes plenty of yummy stew for lunch the next day. I hope you try it and enjoy!!
Ingredients (serves 4)
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 tablespoon ground turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon chile powder
2 teaspoons salt
freshly ground black pepper
2 cups low sodium chicken stock
1/4 cup vegetable oil
1 1/4 teaspoon ground cardamom
2 bay leaves
3 cups cauliflower florets
1/2 medium onion, diced
2 cups drained cooked chickpeas
1 cup frozen green peas, thawed
fresh cilantro sprigs for garnish
4-6 thick slices brioche bread
4 tablespoons unsalted butter
Directions
In a food processor add ginger, garlic, salt, and spices (except cardamom and bay leaves). Pulse, adding 1/4 cup stock to help puree it. Scrape down sides of bowl as necessary until you achieve a smooth texture.
In a large Dutch oven add oil and set over medium-high heat. Once oil is hot add cardamom and bay leaves (be careful as they will crackle and pop). Add cauliflower and onion and stir fry for 5-6 minutes. Season with salt and pepper then add spice paste from food processor. Cook for 5 more minutes then add chickpeas and peas. Add remaining stock and simmer for 20 minutes uncovered. Toast bread until hot and crispy. Lightly butter and serve heaping spoonfuls of stew on top. Garnish with cilantro.
Enjoy!
