Book of the Month: Vanity Fair by William Makepeace Thackeray
Sorry this one’s a little late. As you may have noticed, I’ve been a bit of a mess. Quickly getting back on schedule now!
I love Indian food. I can only make 5 or 6 recipes but I always find them tasty and comforting. In this case of this dish, also very pretty. I have a few cauliflower curry recipes but this one if by far my favorite.
It’s vegetarian and makes a lot of food with only one cauliflower so it is is great for a crowd. The recipe is actually from Nigel Slater and is called “Chicken with Spices and Cream.” I found it via The Wednesday Chef and adapted it to a vegetarian dish because I had a cauliflower that needed using. I added some chickpeas to add a little more body but you could use mung beans or black eyed peas.
Necessity! The Mother of Invention
You know what else has an unexpected lead whom you can’t help but love? Vanity Fair and Becky Sharp. You’ll hear more of my opinions on this sassy redhead later in the week but here is a caption to whet your appetite.
Now we have heard how Mrs. Sedley had prepared a fine curry for her son, just as he liked it, and in the course of dinner a portion of this dish was offered to Rebecca. “What is it?” said she, turning an appealing look to Mr. Joseph.
She may seem naive but she is willing to risk a spicy dish to snag a rich, dumb husband. This curry feels rich and you could easily swap out coconut milk for the skim I used. And I guess it is kinda dumb how easy it is to make. But it is much more interesting than Joseph Sedley!
1 tbsp butter
2 onions, chopped
4 cloves of garlic, minced
1 cauliflower, cut in florets
3 tbsp curry powder
28 oz chopped tomatoes
1 c chicken stock
1/2 c milk
salt and pepper
14 oz chickpeas
Melt butter in a large pot. Saute onions and garlic over medium heat until softened. Add cauliflower and cook over high heat to get some color.
Stir in curry powder and cook until the scent fills the kitchen. Add tomatoes and stock, then simmer until cauliflower is tender.
Stir in milk and taste. Season with salt and pepper. Simmer over medium heat to reduce some of the liquid. Stir in chickpeas and heat until warmed through. Serve hot with basmati rice.