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Cauliflower & Green Bean & Carrots with Chickpea Flour Sauce, Brown Rice


Tonight we felt like a indian-spiced stew with rice – a two pot meal. I modified the recipe from Madhur Jaffrey’s World Vegetarian cookbook, and we had some apricot-plum-ginger-jalapeƱo chutney Amy made and canned a few months ago on the side. Some people had some creamy goat cheese also on the side.

Vegetable Stew with Chickpea Flour Sauce

2 Tbl oil (grapeseed or coconut preferred)
1/4 tsp fenugreek
3 cloves garlic, roughly chopped (we used spicy pickled garlic)
5 whole cloves
1″ piece of cinnamon

3/4 cup chickpea flour
3 cups hot water

2-3 chopped large tomatoes
1 minced hot chile
1 minced milder chile
1/2 tsp tumeric
1/4-1/2 tsp cayenne
1 1/2 tsp smoked salt (or normal salt)
2 – 3 Tbl tamarind paste
1 – 2 inches of ginger, grated

1 medium cauliflower
2 lbs (4 cups) green beans
2 – 4 carrots

1/4 cup thinly sliced basil leaves

Put the tomatoes, salt, turmeric, cayenne, tamarind, ginger and chile in a bowl together. Break the end of the greens beans off, and break them in half. Floretize the cauliflower. Chop the carrot into green bean size pieces. Rinse all vegetables.

Heat a wok over medium-high heat. Add the oil, and then the cinnamon, fenugreek, cloves, and garlic (you can add curry leaves at this point if you like). Cook 30 seconds.

Add the chickpea flour, and stir for a few minutes until it turns a little bit darker and smells nice and toasty. Whisk in the water, a little at a time, until mostly smooth.

Add the tomato mixture and bring to a boil. Cook, covered, on low for 5-7 minutes.

Stir in the vegetables, and cook for 10-15 minutes while covered, until tender. Add the basil.