Curry Cauliflower with Purple Sticky Rice

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October 17 2011

I decided to add this to my blog practically 2 years ago, but apparently, never finished. Nor could i find the recipe. So, after scouring the internet for the closet option, I came across this: http://www.chow.com/recipes/29423-curried-cauliflower-chickpeas-and-tofu

But, there is an evil word in there. You can take a wild guess what I omitted (That's right, FU, Tofu!)

So here's their recipe, altered:

INGREDIENTS

• 4 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 medium garlic cloves, minced to a paste
• 3 teaspoons yellow curry powder
• Kosher salt
• 1/2 cup water
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1 1/2 cups)
• 1 1/2 pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets including the greens
• Freshly ground black pepper
• purple sticky rice for serving(from Cleveland's West Side Market)

INSTRUCTIONS

1. Sautee the onion and garlic, until translucent, about 10 minutes and add the curry powder.
2. Add the chickpeas, cauliflower, greens, and the remaining water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.