A recipe for a wet-style curry with chana (chickpeas), aloo (potatoes), and gobi (cauliflower). It’s a warm and comforting vegetarian meal that’s easy to make vegan.
Consciousness starts just before I’m fully awake. It hovers beneath the eyelids. Before any alarms blare, I’m throwing off the warmth of the covers to contort my body and glare at the clock. Twenty minutes before intended.
This is not satisfying.
I’ve been feeling unbalanced, waking up a bit early, still tired from the previous day. The fabric of me is stretched thin, so thin it’s transparent. I don’t recognize the texture of myself anymore. Am I soft and silky? Brittle and bitter? Do I crack and crumble easily, or do you need scissors and saws to get through the layers?
- 1 head cauliflower
- 2 pounds potatoes (I prefer fingerlings, golden, red, or purple potatoes)
- 3 tablespoons neutral cooking oil
- 1 tablespoon ghee, butter, or coconut oil
- 1 teaspoon cumin
- 1 medium onion, minced
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 2 medium tomatoes, diced or 1 14.5-ounce can diced tomatoes
- 3 tablespoons tahini, cashew butter, or sunflower seed butter
- 2-3 small red or green chilies
- 2 cups vegetable stock or water
- 1 teaspoon salt, more to taste
- 2 tablespoons cream or yogurt, optional
- fresh cilantro
- yogurt or cream