Curried Cauliflower with Garbanzos, Tomatoes, and Basil

I know, I know – something that’s not a butter-and-sugar-laden baked good makes an appearance on this blog. Believe it or not, we do eat something other than tarts and cakes around here. On a more serious note, this is my entry for Chris’s Cooking to Combat Cancer 2 event at Mele Cotte. (If any bloggers out there know how do get rid of that floating “do,” let me know – it’s driving me bonkers!) My goal with this recipe was to use ingredients that are readily accessible in most grocery stores. No garam masala? Just use all regular curry powder. No currants? Use raisins. You get the idea.

I lost both of my parents and other family members to cancer. It is a disease that I wouldn’t wish on the worst person in the world. The good news is that there is a lot that we can do to prevent it. The best way is to eat healthily.

Experts recommend that we get as many servings of fruits and vegetables every day as possible: I’ve seen articles that say to strive for five servings, and others that suggest eleven. This curry is a great start – it’s sweet, spicy, with a hint of heat. And not only are you getting the antioxidants in the herbs and spices, but the cauliflower, tomato, and garbanzos also contain ingredients that fight cancer, reduce inflammation, and/or reduce cholesterol. At Chez Chow, it’s a nice change from steamed veggies.

Curried Cauliflower with Garbanzos, Tomatoes, and Basil

2 small heads of cauliflower (about 2 pounds each), cut into florets no more than 1.5 inches wide
6 spring onions, sliced finely
2 cloves of garlic, roughly chopped
1/4 teaspoon red pepper flakes
1 Tbsp. garam masala
2 Tbsp. regular (sweet) curry powder
1/2 teaspoon garlic powder
One 14.5 oz. can of fire roasted diced tomatoes, preferably with green chilies (I used Muir Glen brand)
One 15.5 oz. can of garbanzo beans, drained and rinsed
One 15 oz. can of unsweetened coconut milk (light is OK)
1/4 cup currants
juice of half a lemon
1/4 cup toasted pine nuts
1/3 cup loosely packed fresh basil, cut in strips (wait to do this until just before serving)
kosher salt and pepper to taste

In a large pan, dutch oven, or wok, heat a couple tablespoons of extra virgin olive oil (about medium heat). Toss in the red pepper flakes and onion, and sweat for a few minutes. Add the cauliflower and sautée it (you may have to do so in batches if your pan is not big enough) until lightly browned. Add more oil as needed, and if the pan seems dry, add a bit of water. If you have cooked the cauliflower in batches, return all of it to the pan when the last bit has browned.

Add the garam masala, curry powder, garlic powder, and garlic, mix well, and cook for about a minute. Add the tomatoes, garbanzos, coconut milk, and currants. Put the lid on the pot and let everything cook on medium heat (you don’t want a fast boil, but a simmer) for about 7 to 10 minutes. Take the lid off and test the cauliflower for doneness. If it’s cooked to the degree that you like, add lemon juice, and salt and pepper to taste. Garnish with pine nuts and basil. Serve alone, or with brown rice (yum). Serves about 6 people.