If you thought honey-mustard was just for chicken nuggets . . .
Honey-mustard might be a great dipping sauce, but I’m here to tell you that it also makes a terrific curry. Tender cauliflower florets are tossed with chickpeas in a sweet and tangy curry sauce finished with—you guessed it!—honey and good o’ yellow mustard for a simple skillet dinner that’s as surprising as it is delicious.
Madras curry powder is distinct from other curry blends in that it includes spicy dried chilis (typically Kashmiri) as well as the more typical coriander, cumin, cardamom, and turmeric spices. While different brands will vary, it’s generally a little tangier and more herbaceous than other curries, which makes it a great pairing for the sweetness of honey and the acidic earthiness of mustard. If you don’t have Madras curry powder, you could try subbing another curry blend in a pinch, but the flavors might not balance as well.
As with most curries, some type of carb to soak up that flavorful sauce is key. Rice is my go-to, but you could also serve this with couscous, quinoa, crusty white bread, or—if you’re avoiding carbs—even some riced cauliflower. Sure, it’s doubling down on the cauli, but can you ever have enough? I think not.
This is a great make-ahead dish, because, as with most curries or stews, the flavor deeps and improves with time. If you want to prep it ahead of time, I recommend baking it completely, letting it cool, and then storing in an airtight container in the refrigerator. It should stay good for up to 3 days.
Enjoy!
Curried Honey-Mustard Cauliflower and Chickpeas
(Serves 4)
½ cup water
3 tbsp. honey
3 tbsp. yellow mustard
¼ c. neutral oil
1 onion, finely chopped
1 ½ tsp. kosher salt, divided
1 ½ tsp. Madras curry powder
1 head cauliflower, cut into 2-inch florets
1 (14.5-oz) can chickpeas, rinsed and drained
Scallions, thinly sliced, for serving
Rice, for serving
Equipment: large oven-safe pan
Instructions
Preheat oven to 350 degrees, rack in the middle position.
In a small bowl, stir together ½ cup water, honey, and yellow mustard until combined. Set aside.
In a large oven-safe pan over medium heat, heat oil. Add onion and ½ teaspoon salt and cook until onion is tender and sweet to the taste, 7-8 minutes. Add curry powder and cook until fragrant, about 30 seconds.
Add cauliflower and toss to coat in the aromatics. Continue to cook, tossing occasionally, until cauliflower is slightly softened, about 2 minutes more.
Add chickpeas and reserved honey-mustard sauce to pan. Bring to a simmer over high heat, then transfer to oven. Cook until cauliflower is tender, liquid is reduced, and top is slightly caramelized, 15-20 minutes.
Top with scallions, if using, and serve with rice.
Originally published September 21, 2024.
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