Mild Cauliflower and Chickpea Curry with Coconut and Ají Cachucha

Preparation

1. Cut the cauliflower into medium florets of 3-4 cm, wash them and drain well. Try to keep them a similar size so they cook evenly.

   

2. Chop the onion and the ají cachucha (seeded), finely chop the garlic and grate the ginger. Drain and rinse the chickpeas.

Cooking

3. Heat the oil in a wide pot or casserole over medium heat. Add the onion and ají cachucha and sauté for 6-7 minutes, stirring, until soft and translucent.
4. Add the garlic and ginger and cook for 1 minute. Add the curry powder and cumin and stir for just 30 seconds, without letting them burn, until they release their aroma.

   

5. Add the crushed tomato and cook for 4 minutes, stirring, until it blends with the sofrito and thickens a little.
6. Pour in the coconut milk and water and mix well until you have a smooth sauce.

   

7. Add the cauliflower, bring to a gentle boil and cook partially covered for 10-12 minutes, stirring from time to time, until the cauliflower is almost tender.

   

8. Add the drained chickpeas and cook for another 5 minutes, or until the cauliflower is tender but not falling apart.

   

9. Adjust the thickness with a little water if needed and correct the salt. Turn off the heat.
10. Serve hot with chopped cilantro on top, if using. You can serve it with white rice prepared separately.