The Sleepwalker’s Guide to Dancing by Mira Jacob with Cauliflower and Chickpea Coconut Curry
Typically I select and read the book first, and let it inspire my recipe pairing. However, I must confess that I worked it backwards this week. I knew I wanted to experiment with Indian cuisine and so found the recipe first. Then I let that drive my book selection. I hope Mira Jacob isn’t offended that her debut novel came to me as a result of my love of Indian food, and not the other way around.
As it turns out, Indian cuisine was a central part of Mira’s book with the mother (Kamala), retreating to the kitchen during moments of tension, crisis or celebration. Mira’s descriptions left me practically drooling. So try this easy recipe to bring the aroma’s of The Sleepwalker’s Guide to Dancing into your own kitchen. Or if you have your own favorite recipe, please share. I love to try new things in the kitchen and my husband is a willing guinea pig.
Cauliflower and Chickpea Coconut Curry
- 2 Tb coconut oil
- 1 large onion, diced
- 8 oz of sliced mushrooms
- 3 cloves of garlic, minced
- 1-inch ginger, peeled and minced
- 1 Tb garam masala
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground tumeric
- 2 (15 oz) cans of chickpeas, drained
- 2 (15 oz) cans of diced tomatoes
- 1 (14 oz) can of coconut milk
- 1 medium head of cauliflower, broken into florets
- 1 red bell pepper, diced
- salt and pepper to taste
- 1/4 cup chopped cilantro
- cooked rice and naan for serving
- Heat the coconut oil in a large Dutch oven over medium heat
- Add onion, garlic, ginger and mushrooms and cook until translucent, about 7 minutes.
- Stir in the spices and cook until fragrant, about 1 minute
- Add the chickpeas, tomatoes, coconut milk, cauliflower and bell pepper.
- Bring to a boil and then cover and reduce heat to a simmer for 15 minutes.
- Uncover and cook for 5 minutes or until sauce thickens.
- Garnish with cilantro and serve over rice accompanied with naan.