Here is a web site for with easy Indian receipes

http://www.syvum.com/recipes/easy/

Here is a cauliflower-chickpea curry receipe.  I haven't tried it but have been told it is good.

2 tablespoons canola oil

1/2 yellow onion, minced

2 cloves garlic

1 teaspoon ground ginger

1/2 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups cauliflower flourets (about 1/2 of a large head)

1 25-oz can of chickpeas, drained and rinsed

1/2 cup water

Heat oil in large sauté pan.  Add onion and sauté until soft, about five minutes.  Add garlic and continue to sauté for another minute.  Add spices, stir, and sauté an additional minute.   Dump in chickpeas, cauliflower, and water.  Stir to coat with sauce.  Cover and bring to a boil.  Turn the heat down and simmer for 10 minutes, or until cauliflower is tender.  Serve over basmati rice.

Hope these help,
Jenny

I have just been craving some good casseroles with superhealthy ingredients, stuff I can make a big pot of and reheat for lunch during the week.  These sound great!  I love curry.

Most of all lately, I love Thai recipes.  Anyone have a good one for Pad Thai?  Okay, so maybe not so healthy but I *do* have to have my noodles.

Tina

Here is one from one of my favorite authors; Smita Chandra---

I have not made this one but her  Cashew Chicken and Butter chicken recipes are two of my favorites and I often make extra Tandoori Chicken just so I can have leftovers to make the dish which like Celia's is a Tomato dish, but authentically with butter

and a little whipping cream-  All Smita Chandra's recipes are very good and dependable

 

Remember--Heating those spices in oil releases and enhances their health properties. 

This is for cauliflower but I am sure you can easily add chick peas to it.

Cauliflower in Tomato-Yogurt Sauce

Gobhi Mughlai

 

1 lg cauliflower (about 1 1/2 lb)

veg oil for deep frying

2 medium onions

1 inch piece of fresh ginger

4 cloves of garlic

3 TB vegetable oil

1/2 tea cumin seeds

1 bay leaf

1/2 inch stick of cinnamon

2 medium tomatoes, chopped coarsely

4TB plain yogurt beaten with a spoon

1/2 tea ground turmeric

Salt to taste

1/4 tea cayenne pepper

1/4 cup water

1/4 tea garam masala

1/4 tea ground cinnamon

Divide the cauliflower into florets no bigger than 1 to 1 1/2 at the top.  Heat oil for deep frying

over medium high heat.  Fry the florets until golden brown, and set aside.

In the container of a food processor or blender, mince onions, ginger, and garlic together. 

In a large skillet over medium heat warm the 3 tablespoons of oil.  Add the cumin, bay leaf, and cinnamon stick.

When the spices darken (a few seconds) add the mixed onion mixture and saute til golden brown 10 to 15 min.  Add the tomatoes and cook till soft (about 5 minutes).  Add the yogurt,

mix well, and cook for 5 minutes.  Add the Tumeric, salt, cayenne, and fried cauliflower florets, and toss gently to coat with sauce.  Stir in the water, cover, reduce the heat to low, and cook for 8 to 10 minutes.  Gently mix in the garam masala and ground cinnamon.  Serve hot 

Okay Marin--

This is probably a lighter version of Pad Thai  than you are used to.

from Everyday Asian-- by Marnie Henricksson- She used to have a noodle shop in Greenwich Village.

Pad Thai

1/2 cup raw peanuts

1 LB boneless, skinless chicken breasts

1 LB medium shrimp, peeled deveined, shells reserved

1/3 cup fish sauce  (I use 3 crabs brand)

Juice of 2 Limes

1 TB chili Sauce

1 TB shrimp powder

1 1/2 TB sugar

12 oz rice noodles soaked in a bowl of water for 30 min.

1/4 cup canola oil

1 LG onion thinly sliced

3 carrots grated

1 small bunch broccoli separated into florets

1/2 cup Thai basil or Italian

1 cup bean sprouts

1 lime, slicedinto wedges

----- 

1-Roast the peanuts in a 350 degree s F oven or toaster oven until golden brown.  Cool and chop coarsely. (about 10 to 15 min)

2-Bring 3 cups water to a boil in a medium frying pan and put in the chicken, reduce the heat to a simmer, cover, and poach until just done, about 10 min.  Remove chicken with a slotted spoon, reserving poaching liquid.  When meat is cool, slice it into 1/4 inch thick slices and refrigerate.

3-Add the shrimp shells to the chicken poaching ligquid and simmer 5 minutes.  Strain the broth.

4- Combine the fish sauce, lime juice, chili sauce, shrimp powder, and sugar in a medium bowl.  Add 2 cups of the shrimp shell broth and stir to disolve the sugar.  This much can be done in advance.

5-About 15 minutes before you want to serve, heat the oil in a large saute'

pan (with a lid) over high heat.  Add the onion and stir fry for a minute.  Add the carrot and broccoli and stir-fry for 2 minutes.  Add the shrimp, then the drained nodles, sauce, and chicken.  Combine everything with tongs.

Cover, reduce the heat to medium, and cook until the shrimp, noodles and broccoli are just done.  Add the basil for the last minute of cooking.

6-Heap the pad thai on a large serving dish and top with the bean sprouts, crushed peanuts, and lime wedges.

---------------------------------------------------- 

If you like it spicey, have a bottle of Sriracha chili sauce on the table.

Also if you want all shrimp just use 1 1/2 LB shrimp instead and boil the shells in three cups of water to make the stock.

This version is probably less oily and less sweet than typical but more hearty. 

I think you could probably get away with steaming---Maybe a little different in texture but,------ -----as long as your careful about not turning the cauliflower to mush, since it is going to have some additional cooking time at the end,----I think the dish would still be very good---her recipes usually allow for some modification----and frankly I don't deep fry anything but, I'm not good at steaming.  I'm a blanch and saute' gal.