Black Pepper & Chickpea Curry
While this curry has a mostly Indian vibe with the ground cumin and mustard seeds, it was actually inspired by a Thai curry. If you've ever had a real jungle curry, it may surprise you to know that the heat actually comes from peppercorns not chili. I'm a massive fan of black pepper so decided to try the same idea out using black pepper in a chickpea curry. I love the rounded warmth you get from the pepper – much more subtle than chili but in some ways even more delicious. This recipe uses quite a bit of pepper, so if you have a spice or coffee grinder, it's worth getting it dirty. If you don't, be prepared for a workout to grind 2 tablespoons with your pepper mill.
While this curry has a mostly Indian vibe with the ground cumin and mustard seeds, it was actually inspired by a Thai curry. If you've ever had a real jungle curry, it may surprise you to know that the heat actually comes from peppercorns not chili. I'm a massive fan of black pepper so decided to try the same idea out using black pepper in a chickpea curry. I love the rounded warmth you get from the pepper – much more subtle than chili but in some ways even more delicious. This recipe uses quite a bit of pepper, so if you have a spice or coffee grinder, it's worth getting it dirty. If you don't, be prepared for a workout to grind 2 tablespoons with your pepper mill.
- Carbohydrate 70.7138288103647 g
- Cholesterol 1.8375 mg
- Fat 5.36571315430391 g
- Fiber 16.8432624319203 g
- Protein 18.0268949462416 g
- Saturated Fat 0.803684576513768 g
- Serving Size 1 1 Serving (519g)
- Sodium 711.591202293298 mg
- Sugar 53.8705663784444 g
- Trans Fat 0.900963580553636 g
- Calories 387 calories
Step-by-step
- Heat a little oil in a medium saucepan. Cook onion covered over a medium low heat until soft, about 8 minutes.
- Add cauliflower, pepper, cumin, turmeric and mustard seeds, if using. Stir to combine.
- Add tomatoes and chickpeas and the juices from both cans. Use a spoon to break up the tomatoes a little.
- Cover and simmer for 5 minutes on a medium heat.
- Stir. And continue to cook for another 5 minutes or until the cauliflower is no longer crunchy. If you want a thicker curry leave the lid off, if you’re happy with the consistency, leave the lid on.
- When the cauli is tender, taste and season with salt and more pepper if you need more heat. Serve with mint leaves, if using and a big dollop of yoghurt.
Most cooks err by boiling cruciferous vegetables until they disintegrate, losing the structural integrity required to balance a thick legume stew. Understanding how capsaicin-free heat operates relies on the realization that freshly ground black peppercorns deliver a woody, aromatic pungency rather than the sharp burn of capsaicin, meaning the spice can be bloomed directly in oil alongside whole mustard seeds without scorching into bitterness.
- Grind the two tablespoons of whole black peppercorns in a spice grinder rather than relying on a manual hand mill, because achieving a uniform, fine powder ensures the pungent volatile oils disperse evenly through the tomato juices rather than forming gritty pockets.
- Sweat the onions covered over a medium-low heat for roughly eight minutes until translucent and soft, which breaks down their cellular walls and creates a naturally sweet base that tempers the aggressive bite of the heavy pepper dose.
- Control the final consistency of the sauce by removing the saucepan lid during the last five minutes of simmering once the cauliflower florets reach tenderness, allowing excess moisture from the canned tomatoes and chickpeas to evaporate rapidly.
- Test the cauliflower for doneness by piercing the thickest part of a floret with the tip of a paring knife, looking for a slight resistance that indicates it is no longer crunchy without being waterlogged.
Pairing this robust vegetable dish with plain yogurt and torn mint leaves provides a necessary dairy fat and cooling herbal contrast to coat the palate between bites. Adjusting the final salinity just before serving anchors the earthy cumin and turmeric against the bright acidity of the canned fruit.
