Lise made the recipe below (from NPR), while I made a recipe I've loved since childhood - Mom's Tuna Curry over rice. I've changed it up a bit over the years, but it's still one of those recipes created to feed a family for just pennies. It's basically a white sauce with curry to taste (browned with the flour along with lesser amounts of turmeric, ginger, red pepper flakes & coriander) with a can of good quality, drained tuna and a tablespoon or so of mango chutney. I usually add a half cup or so of frozen peas, but forgot tonight.
Curried Cauliflower with Chickpeas
Makes 4 servings
5 tablespoons olive oil
4 cloves garlic, thinly sliced
2 teaspoons peeled, minced fresh ginger
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
1 onion, thinly sliced
1 medium or large head cauliflower, washed and broken into florets
1/4 cup water
1 (8-ounce) can chickpeas, drained and rinsed, or 1 cup dried chickpeas that have been soaked and are ready for cooking
Rice or couscous
In a large frying pan, cook the garlic, ginger and spices in the olive oil over medium heat for 1 minute to form a paste.
Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.
Add the cauliflower and 1/4 cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.
Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.
Serve over brown or white rice, or couscous.