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Chick-chick-cauli-curry recipe, smart phone tip, spice fun and more…

Posted by on May 21, 2012 in Blog Posts | 14 comments

When I’m thumbing through a magazine, I often see recipes I want to try, but don’t want to rip the page out (bad form at the doctor’s office). Also, I have stacks of those ripped out pages from random magazine (yes, that I purchased), and they get lost, crinkled, recycled. One of the easiest ways to get that recipe is to grab your phone and snap a pic. (Note, the photo is not for the recipe following…)

Also, in the past I have bemoaned the fact that I basically only cook cauliflower one way, with a bechamel sauce. (This post is about wacky romanesque broccoli, which tasted more like cauliflower.) While we love it, I have been searching for inspired Cauliflower recipes. I occasionally slice it thin and toss raw with a vinaigrette, but haven’t done that in ages… Also, I’ve tried roasted, which was OK, and I have yet to try pureed, like mashed potatoes. Mental block with that one…

So, I snapped a pic of a curry chicken recipe about 6 weeks ago, and finally tried it last week.  I love my Penzey’s sweet curry powder, so I’m also on the lookout for curry recipes. As an aside, if there is a Penzey’s near you, take your kids! (I’d say age three and up if it’s for an outing, there are a lot of little glass jars everywhere, and the idea of taking a two-year old there would scare me…) I had a blast with M there, smelling different spices, and there was even a coloring area for kids and the one we went to!M also loves Alu Gobi, which is cauliflower and potatoes, at the Indian restaurant we love. So, I tried this dish, but had to modify it enough that I feel okay not sourcing the original (which I can’t find now anyway :)

It’s already been transcribed and found it’s way into the “Keeper Recipes Binder.”  Also, we have fun naming recipes, and this one was named by M, since it has chicken, chick-peas, cauliflower and curry…photo

Both M and DH LOVED this one, and there aren’t too many pots to clean up! (I might add a little crushed garlic towards the end of the onions next time too…) The leftovers were just as good.

Let me know if you make it. Also, are there foods you “get stuck” making only one way? Were there, and you branched out? Share your favorite cauliflower dish! How do you organize your recipes? Do you have a favorite iPhone app that puts my method to shame?

 

Chick-chick-cauli-curry
 
Prep time
Cook time
Total time
 
Mellow and flavorful, NOT spicy, chicken and cauliflower
Author:
Cuisine: Indian-ish
Serves: 6
Ingredients
  • 1 can 14 oz light coconut milk (I like light for this recipe)
  • 1 cup low sodium chicken broth
  • 2 Tablespoons sugar
  • 1-2 Tablespoons curry powder (I LOVE Penzey's sweet. I used 1 Tablespoon, but will probably do 1½ next time)
  • 1 pounds boneless, skinless chicken breast or thigh, cut in 1 inch pieces and seasoned with salt (I used thigh)
  • ½ medium yellow or white onion
  • 1 medium cauliflower, about 2 pounds, cut or separated into small pieces
  • 1 cup frozen peas
  • 1 teaspoon corn starch
  • 1 can (15 oz) drained and rinsed chick peas
  • salt to taste
Instructions
  1. In a bowl, whisk together coconut milk, ¾ cup of the broth, sugar and curry powder.
  2. Heat oil, to medium-high, brown chicken, remove to a plate, then reduce heat to medium and cook the onion for about 8 minutes, until glassy and limp, add a little water if chicken bits are turning too brown.
  3. Add cauliflower and cook 3-4 minutes, then stir in mixed sauce and simmer covered 6-10 minutes (shorter time means more firm cauliflower...)
  4. Uncover and add back chicken and juice. Simmer uncovered another 5 minutes or so
  5. Whisk remaining broth with cornstarch and stir into sauce
  6. Add the chickpeas and peas, turn heat up to med-high again and heat through.
  7. Add salt to taste
  8. Serve immediately over rice (basmati is nice...)

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14 Comments

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  1. Jenna

    I am an American living in South India and we love cauliflower. We take 3 green chilis, one onion chopped and put on medium with 3tbs oil. Let the onions and chili fry for about 3 minutes paying attention not to brown. Add 3 chopped tomato with skin off and, 1/4tsp of turmeric and 1 tsp of red chili powder and 1/2 tsp of salt and after 4 minutes add one head of chopped cauliflower and mix. After 2 to 4 minutes toss the cauliflower. Add 1 cup water and cover and boil on medium high for 15 to 20 minutes. Serve with rice! Enjoy!

    • katja

      Yummy! We love our local Indian restaurant. Alu gobi (sp) is my daughter’s favorite. Potatoes and cauliflower! I am beginning to cook more with curry, masala and cumin etc. fun to experiment, but wish I still lived near my friend who taught me a few o her family favorite. I love adding mustard seeds to hot oil!

  2. Kris

    Here’s my cauliflower “recipe”:

    1 head of cauliflower
    1 carrot (optional)
    1 leek or half an onion (optional)
    1 clove of garlic (optional)

    Chop cauliflower, carrot, onion and leek into bite-sized pieces. Mince garlic. Put ingredients in pot. Add water to just below level of cauliflower. Cook until cauliflower is tender. Add a tablespoon of a butter, salt and pepper.

    Thicken by pureeing some of the cauliflower with a hand blender or by mixing flour and cold water and then pouring the mixture into the soup.

  3. maggiemunkee

    my mother recently tried something new with cauliflower that i have been meaning to try, and probably should get on that before my ingredients go bad.

    1 cauliflower cut into chunks, boiled until tender. add the contents of 1 bag of coleslaw mix (shredded cabbage, shredded carrots) to a fine mesh colander. pour the cauliflower and water over the mix to drain, and mildly cook the slaw mix. mash with a potato masher right in the colander, mixing to combine. it’s supposed to be a bit chunky. spice to your liking.

    my mom has been mixing it with tvp crumbles, but as tvp and my tummy don’t get along that well (saddest food breakup i’ve had to date), i’m going to try ground turkey or maybe a bit of ground beef. or nothing.

    this seems like you could spice it any old way you want. curry and tumeric and garlic? yum. salt and pepper? yum. salt and vinegar? yum, if that’s your thing.

  4. katja

    Sounds great too!

  5. Lisa

    Mmmmm…. cauliflower! I like it pretty much any way it’s prepared. My daughter is not a big fan, but neither was I growing up. That recipe looks awesome! I cut and paste all the recipes I find on the net into a word file. I am also now collecting them on my Pinterest account.

    I have tried broccoli a new way recently: I shredded it in my cuisinart and made a kind of broccoli/grapes/bacon/almond slaw that was AMAZING. I am not a big broccoli fan, as I tend to find it too bitter. But shredded with those other flavors it was sublime :)

    • Kate

      America’s Test Kitchen recently did a show on broccoli soup and it was SOOOO good. I love, love, love roasted broccoli, I have a roasted broccoli song, but my husband doesn’t like it (though the last few times I’ve made it, he tried a piece a two proving that division of responsibility works on adults as well as children). Anyway, he thought he might like the soup even though he’s still not fond of broccoli and he LOVED the broccoli soup as well. Anyway, ATK’s recipes are available for free for awhile, so I recommend anyone who’s interested should print it off while it’s available, even if you don’t want to make it right now.

    • katja

      that sounds SOOOO good! I love the idea of bacon, well in almost anything. As a kid, I NEVER liked fruit mixed in with salads, or savory dishes…

  6. Heidi

    My mom does the best ever carrot/broccoli/cauliflower salad. She grates the carrot and chops the broccoli and cauliflower up into small-bite-size florets. Then marinate in a good vinaigrette. Turns out like a coleslaw, only without cabbage. So good!

    You can add a bit of mayo to the sauce too but we love it just with good vinaigrette, especially when she makes the vinaigrette with rice vinegar.

  7. Twistie

    I adore cauliflower. Alas! the last time one arrived in the CSA box, Mr. Twistie just wasn’t up to trying out new foods that he’d always assumed he would hate due to stress at work. Still, I enjoyed the cauliflower myself roasted with my own seat-of-the-pants curry blend.

    One day I will hit him with cauliflower just the right way at just the right time. He assumes he will hate it because the only way he saw it before we were married was raw with some bland dip. He doesn’t know how nutty and sweet it is when roasted or how well it soaks up flavorful sauces.

    Still, it’s so popular in Indian dishes and he loves Indian food so much, I do not despair. I will convince him to give it a try someday.

    After all, I got him to try out turnips! Turns out he’ll eat almost anything in a gratin… which gives me an idea about the cauliflower. I’ve never tried making it into a gratin before. Hmmmm….

    A while ago I picked up a huge bag of quinoa at Costco and now I’m starting to look for new ways to cook it. I started off by steaming it, adding in some sun dried tomatoes and a bit of asiago cheese because I thought that would make it non-threatening to Mr. Twistie. Well, it worked, but I’m starting to want to play more. If anyone has a great quinoa idea, I’d love to hear about it!

    • Heidi

      Cauliflower gratin is delicious! They call it “cauliflower cheese” in the UK and it’s one of those standby dishes that everybody’s eaten ever. Reminds me, I should try it on my son, who doesn’t eat cauliflower – my parents and I would eat it, so it wouldn’t go to waste either way!

    • katja

      I love how you recognize that trying new foods is really challenging for some people. I know you’ve written in the past about how patient and how much permission the Twisties have had to give themselves with the process of branching out. Thanks for sharing!