A Chickpea and Cauliflower Curry Recipe Test
I seem to have been making a lot of curries with coconut milk just lately. I know that a lot of coconut and coconut milk is eaten in the south of India so this is maybe where a lot of the recipes originated.
This weekend I was looking for another quick and easy curry recipe to make and I stumbled onto another vegetarian curry to make. This week it was the turn of a Chickpea and Cauliflower Curry recipe to be tested. And, yes, it had coconut milk in the curry.
Like most of the curry recipes on the Curry Focus website, the ingredients for this curry are often used in curries and are easy to find. I bought a cauliflower and some fresh coriander (cilantro) when out on my usual Saturday shopping trip (I already had all of the other ingredients).
Making the Chickpea and Cauliflower Curry
Once again, I’m trying out a very easy curry recipe to follow.
A few people would say that this is not a very authentic curry recipe, seeing there were 3 tins of ingredients in the recipe. You could also include curry powder and garam masala in this criticism because you could use the individual spices in these mixtures rather than just buying readymade mixtures. But does making a curry the old way make it taste any better? I think not. But I’m not going to dwell on these pointless arguments. I needed an easy and quick curry recipe for this weekend and this particular curry recipe fitted the bill.
The ingredient preparation for this curry is really easy with only 4 ingredients that needed any real preparation.
And making the curry is simplicity itself with only 6 easy cooking steps. About the only thing that needed any concentration was keeping the ingredients moving after the spices were added and before the tomatoes and coconut milk were added because the ingredient mixture got very dry and were likely to stick and burn if left unmoved.
The tasting team arrived a short time before the curry and rice were ready.
Tasting and Rating the Chickpea and Cauliflower Curry
I dished up the chickpea and cauliflower curry on basmati rice to the assembled curry tasters and it went quiet for a short while before the comments came in.
The curry is pretty bland. You could obviously taste the coconut milk but there was no real taste to the curry. And the curry was too mild so maybe a chilli (or chilli powder) would have given the curry a bit of a kick.
The cauliflower was nicely cooked and the curry was colourful enough with red, orange, green and white on show.
There was a general feeling that there was something missing from the curry. Maybe potato or peas would help. And how about some onion?
And there was a lot of liquid/sauce in the curry. Maybe a heat blast near the end would evaporate some of the liquid. Or maybe only half a tin/can of coconut milk would be enough.
As it stands, the chickpea and cauliflower curry recipe received a spice/heat rating of “Mild” with a taste score of 7 out of 10.
Make the Chickpea and Cauliflower Curry Again?
I don’t think I’ll be making this curry again. Maybe if I could be bothered adjusting the recipe to match the testing team’s tastes then it would be a good curry. But I don’t really have the time (or ability) for experimentation and there are plenty of good vegetarian recipes on the Curry Focus website.