Cauliflower and pear curry

Ingredients for 4 servings:

• 1 head of cauliflower
• 2 bulb(s), firm
• 1 can chickpeas, approx. 400 g
• 1 can coconut milk, approx. 400 g
• 3 garlic cloves
• 1 tbsp, chopped ginger root, freshly grated
• Cinnamon powder
• nutmeg powder
• Cardamom powder
• Paprika powder
• Cumin powder
• Cocoa powder
• Salt
• 1 tbsp chickpea tsampa

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegan, soy-free, simple

Soak the cauliflower in lukewarm salted water for about 30 minutes to rinse out any pests. Separate the cauliflower into florets; they should be a comfortable size to eat. Preheat the oven to 200°C (top/bottom heat). Allow the coconut milk to warm to lukewarm. Quarter and core the pears, then cut them into bite-sized pieces. Drain and rinse the chickpeas thoroughly. Place the chickpeas, cauliflower, and pears in a large casserole dish. Peel the garlic, finely slice it, and mix in. Mix the coconut milk with the ginger and spices. The amounts will vary depending on what you’re using; season to taste. If you prefer a slightly thicker sauce, stir in 1 tablespoon of chickpea tsampa, but this is optional. Pour the sauce into the casserole dish and mix well. Bake everything for approximately 30-45 minutes, depending on the size of the vegetables, the desired doneness, and the oven. Stir frequently to ensure everything is well coated in the sauce. Finally, turn off the oven and let it stand for 15-20 minutes. Basmati rice or millet goes perfectly with this dish, preferably cooked with 3 cardamom pods and a pinch of cumin, which can be added during the baking time. Tip: The chickpea tsampa can also be substituted with rice flour or cornstarch.