Have you ever used chickpea flour? It’s my new favourite thing! Full of protein and fibre, it will keep you feeling satisfied for longer. Chickpea flour is the feature ingredient in these savoury pancakes- a filling and delicious vehicle for soaking up the curry sauce.
If you choose not to prepare the chickpea pancakes (though I strongly suggest you do!), throw a can of chickpeas (drained and rinsed) into the curry for protein.
I’m looking forward to experimenting with more recipes featuring chickpea flour- stay tuned!
Ingredients:
For the curry:
1 cup carrots, diced
1 cup celery, diced
1 yellow onion, diced
3 gloves garlic, grated
2″ piece ginger, grated
2 tsp garam masala
2 tsp curry powder
2 tsp turmeric
1 tsp ground cumin
Sprinkle of red chili flakes (optional)
2 tbsp. lemon juice
1- 398 mL can coconut milk
5 cups cauliflower florets
1 cup peas
1/2 cup cilantro, chopped
For the chickpea pancakes:
1 cup chickpea flour (also called garbanzo flour)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
Salt and pepper
1.5 cups milk of choice
1 clove garlic, grated
2 tsp fresh ginger, grated
1/4 cup green onion, sliced
2 tbsp. jalapeno or green chili, finely chopped (optional)
1/4 cup cilantro, chopped (optional)
Optional garnishes:
Fresh cilantro
Sliced green onions
Spicy yogurt (plain Greek yogurt + a squeeze of sriracha – stir to combine)
Chopped hazelnuts, almonds or cashews
Directions:
1) Heat olive oil in a large pot over medium heat. Add the carrots, celery and onion and cook, stirring occasionally, until softened, about 10 minutes.
2) Add the garlic and ginger and continue cooking for another 2-3 minutes.
3) Add the spices and stir until veggies are evenly coated and spices are fragrant, about 2 minutes.
4) Add the lemon juice, coconut milk and cauliflower and stir together. Simmer over medium heat until cauliflower is tender, about 10 minutes.
5) Once the cauliflower is tender, add in the peas and cilantro and stir to combine. Remove from heat.
6) While curry is cooking, prepare the pancakes. Add chickpea flour, cumin, coriander, turmeric, salt and pepper to a medium bowl and whisk until evenly mixed. Add the milk and whisk until smooth. Stir in the fresh garlic and ginger, green onion, jalapeno and cilantro until well combined.
6) Heat a medium skillet over medium heat. Drizzle with olive oil, then pour a ladle of pancake mix into the centre of the pan and spread it out into an even layer. Once bubbles begin to form, flip the pancake over, and continue cooking until browned (try to leave the pancake alone until it is well browned, otherwise it may fall apart). Repeat until all pancake batter has been used up.
7) Serve! Place a pancake on a plate and top with a few scoops of curry mixture. Garnish as desired.
