Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

cauliflower chickpea coconut milk curry harissa lemongrass reader's choice week rice healthyish

Rick Martinez

4 Servings

Source

Ingredients

2 Fresno chiles, thinly sliced

¼ cup Champagne vinegar

¼ teaspoon sugar

1½ teaspoons kosher salt, divided, plus more

1 head of cauliflower, cut into small florets

¼ cup olive oil

2 tablespoons vadouvan or curry powder

2 shallots, thinly sliced

¾ cup vegetable oil, divided

1 15.5-ounce can chickpeas, rinsed, patted dry

1 medium onion, chopped

1 1-inch piece ginger, peeled, finely grated

1 garlic clove, finely grated

1 teaspoon grated lemongrass

2 teaspoons tomato paste

1 teaspoon harissa paste

1 13.5-ounce can unsweetened coconut milk

1 tablespoon chopped cilantro stems, plus sprigs for serving

Steamed basmati rice (for serving)

Method

Combine chiles, vinegar, sugar, ½ tsp. salt, and ¼ cup water in a small bowl. Let sit at room temperature until ready to use.

Preheat oven to 450°. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 30–35 minutes. Transfer to a paper towels to drain.

Meanwhile, cook shallots in ½ cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8–10 minutes. Transfer to paper towels with a slotted spoon; season with salt.

Heat remaining ¼ cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 5–7 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.

Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5–7 minutes. Add chickpeas and ¼ cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt.

Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.