Sometimes recipes appear almost fully formed in my head. Last week, this recipe nudged its way out of my subconscious while I walking home from the gym. Suddenly, I saw a hardy vegetarian dinner made of chickpeas, roasted cauliflower, and sweet potatoes drizzled with a spicy curry cream sauce. I knew I had chickpeas at home in the cupboard and I had cauliflower as well, but I had to pick up the sweet potato. Once home and ready to get cooking, I learned that the chickpeas that I was certain I had did not exist – #wtfnochickpeas! – at least not in my cupboard. Undaunted, cause that’s how we roll here at not not, I decided I could let go of having chickpeas be the centre stage for the dish, or ahem, even in the goddam theatre. For my version 2 though, which is the recipe presented below, I did add the chickpeas and also some pineapple, which my guy suggested would make a nice counterpoint, and it does!
This recipe comes together pretty quickly. The cauliflower and sweet potato are first pan-fried in coconut oil to attain a nice crispy crust and then roasted until tender. These base veggies are rounded out with chickpeas, spinach, and pineapple and then topped with a curry, ginger, and cardamom-infused cream sauce.
PS – The two pictures contain slightly different contents. The top picture has purple sweet potato while the one below has regular sweet potato and black rice.
Makes 2 dinner servings or 4-6 side servings.
- 1 head of cauliflower (about 3 cups), chopped into 1/4 inch cubes
- 1 large sweet potato (about 3 cups), chopped into 1/4 inch cubes
- 1 1/2 cup chickpeas (save the chickpea water, aka aquafaba, to use as an egg replacer. Use the Browse by Category feature to see all aquafaba queen recipes. Or just go check out Buckwheat, Oatmeal, and, Beer Muffins for the backstory on it.)
- 4 tablespoons coconut oil, plus 1 teaspoon
- 2 tablespoons flour
- 1 1/2 tablespoons curry powder
- 1 teaspoon ginger
- 1/8 teaspoon cardamon
- 1 cup whole milk (I used whole goat, whole cow would work as well. I did try to make this vegan, testing it with coconut milk – the kind you drink as a milk substitute, not the canned kind, but it didn’t taste anywhere as good as the animal milk version. If you do try a vegan alternative, please post a comment.)
- 2 tablespoons honey or other sweetener
- 2 cups spinach
- 1 cup pineapple chunks
- roasted chickpeas or toasted cashews, for garnish
- In a large frying pan, add 2 tablespoons of the coconut oil and melt over medium high heat. Add the cauliflower and potato and fry for about 10 minutes, stirring occasionally. The goal here is to get a nice crispy crust on the vegetables.
- Transfer the cauliflower and sweet potato to an ovenproof dish. Stir in the chickpeas. Bake at 350 for 30 to 40 minutes until the veggies are tender and roasted. Keep the frying pan on the stove as you’ll use it in step 8 to sauté the spinach.
- In a medium saucepan, add the remaining 2 tablespoons of coconut oil and melt over medium heat.
- Stir in the flour and cook for a few minutes.
- Stir in the curry, ginger, and cardamon and cook for a few more minutes.
- Add the milk and heat and stir until thickened. Add the honey or other sweetener. Add salt as needed. Turn the heat down and set aside.
- About 5 minutes before the cauliflower mixture is done, add the spinach and pineapple to the frying pan, adding the teaspoon of coconut oil if necessary. Fry until the spinach is wilted and the pineapple is warmed through.
- When the cauliflower/potatoes are done, stir in the spinach and pineapple.
- Serve with the sauce, garnish with roasted chickpeas or toasted cashews.
- Scroll on down to the Comments section and tell me what you think.