During the colonial era, the British regarded “curry,” derived from the Tamil word for sauce or “kari,” as a saucy dish containing aromatics and spices. They began exporting variations of this blend of spices and referred to it as “curry powder.” Each brand of curry powder would taste completely different since there was no set recipe. Over the years the spices in “curry powder” have consistently included turmeric, cumin, coriander, fenugreek, chili and mustard powders.
In this recipe we brighten stewed chickpeas in coconut milk with bold curry powder. It is served with granules of cauliflower scented with cumin as a carb-friendly alternative to traditional jeera rice.