Sometimes I really don’t feel like cooking (believe it or not!). This recipe was made on one of those days. Groceries and morale were low, so I looked at my dates, my box of tamarind and head of cauliflower and said, “Let me try my hand at making some fake Indian food.”
Oftentimes the best recipes spring from improvisation.
For those unfamiliar with tamarind, here’s what it looks like. You have to crack the shell and remove the seeds for it to be edible.
1 cup quinoa
2 tsp garam masala
1 tsp curry (or just turmeric)
Salt (to taste)
2 cups cauliflower flowerets (fresh or frozen)
For the roasted chickpeas:
1 cup of chickpeas (cooked or from a can)
1 tbsp coconut oil
1 tsp garlic powder
Pinch of salt
4 pieces of tamarind
½ cup to ¾ cup of water
- Preheat your oven to 350 F. In a bowl, mix together the chickpeas, oil, garlic powder and salt until chickpeas are well coated. Spread them out onto a baking dish and let them back for approx.. 15 mins.
- While the chickpeas are cooking, rinse and cook quinoa according to package directions, adding the curry, salt (to taste), and garam masala.
- Steam your cauliflower flowerets and set aside.
- For the date-tamarind sauce, place all of the ingredients in a blender and blend until smooth. Pour out and set aside.
- Assemble your bowl: Quinoa first, then layered with cauliflower, then chickpeas, then sauce. Serve hot.