Ingredients with Measurements:
- 1 head of cauliflower, chopped into small florets
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 2 tablespoons of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tablespoons of Erbswurst (German pea soup sausage)
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the cauliflower florets and chickpeas to the pot and stir to combine.
3. In a small bowl, mix together the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper. Add the spice mixture to the pot and stir until the vegetables are coated.
4. Pour in the coconut milk and vegetable broth and stir to combine. Add the Erbswurst to the pot and stir until it has dissolved.
5. Bring the curry to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, until the cauliflower is tender.
6. If desired, use an immersion blender to puree some of the cauliflower and chickpeas to thicken the curry.
7. Serve the curry hot, garnished with fresh cilantro or parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 25g
Protein: 8g
Sodium: 740mg
Fiber: 8g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of vegetable broth or stock instead of vegetable broth.
- If you don't have Erbswurst, you can substitute with 1 tablespoon of pea protein powder or omit it altogether.
Variations:
- Add other vegetables such as carrots, bell peppers, or zucchini.
- Use different types of beans such as kidney beans or black beans instead of chickpeas.
- Add protein such as tofu, chicken, or shrimp.
Tips and tricks:
- Make sure to chop the cauliflower into small florets so that they cook evenly.
- If the curry is too thick, add more vegetable broth or coconut milk to thin it out.
- Adjust the amount of spices to your taste preference.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish the curry with fresh cilantro or parsley.
Pairings:
Pair the curry with a light and refreshing salad.
Suggested side dishes:
Serve the curry with a side of rice or naan bread.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or vegetable broth to tone down the heat.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the curry to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Erbswurst is a type of German pea soup sausage that was invented in the 19th century as a portable food source for soldiers.
Flavor profiles:
This curry has a spicy and savory flavor with hints of coconut and curry spices.
Serving suggestions:
Serve the curry hot with a side of rice or naan bread.
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Region: German