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Spice Up the Season: Cauliflower and Chickpea Curry

I did not grew up eating Indian food, not even Indian spices. At home we at mostly Mexican recipes, the traditional dishes and adapted ones from different states of Mexico; where both my parents were born. And from time to time we nibbled on German dishes, where my father's family hails from, but we were otherwise rarely exposed to the global cuisines.

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When I started to cook my own food and  started to explore other flavor profiles, I fell in love with Indian flavors. It's funny, because in a way, it is similar to Mexican food. In both cuisines, we use a lot of spices and a lot of different types of chilis. We use salsas and they use curries and chutneys. We, in Mexico, have a lot of tomato based soups and dishes, the same in India. In both countries we love bold, complex, and in-depth flavors.

Mango, peanuts, and coconut are widely used along this two cuisines, both in savory and sweet dishes. During the past years I have had the opportunity to know some Indian families and when we get together, it's impressive how two different countries, so far away from each other and so culturally different, can have so much in common. This soup is a great celebration of that.

This soup, made with curry spices is perfect for a chilly and windy fall day. This curry powder is a mix of mustard seeds, turmeric, and paprika and it will fill your house with their delicious scent. This soup is fulfilling and ot could be a complete meal if served with a bowl of brown rice and a salad on the side.

It's also a perfect recipe for days that you have to leave everything ready before you get out the door. Use your crockpot on a very low setting and it will be done by the time you get home.

Get the recipe.

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