Join KindChef Marsha to make Curried Cauliflower with Couscous and Chickpeas (based on this recipe from Epicurious.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
One Pot Curried Cauliflower with Couscous and Chickpeas
Ingredients
- ½ cup virgin canola oil, room temperature, divided
- 3 large heads cauliflower (about 6 pounds), coarsely chopped
- 3 medium red onions, thinly sliced
- 9 large garlic cloves, coarsely chopped
- 2 teaspoons curry powder (I prefer 1 tsp curry and 1 tsp coriander)
- 2 teaspoons kosher salt
- 3 ¾ teaspoons ground cumin
- 9 cups homemade or store-bought low-sodium vegetable broth
- 3 (15 ounce) cans chickpeas, drained, rinsed
- 3 cups pearled couscous**
- 1 ½ cup split red lentils
- 15 ounces baby spinach
**can substitute farro or another hearty grain like pearled barley (but not regular couscous as it’s too fine)
Optional for Serving
- 6 limes, divided
- 1 ½ cup Greek-style plain full or low-fat yogurt
- ½ cup coarsely chopped cilantro leaves, plus whole leaves for serving
- ¾ cup sliced almonds
Instructions
- Heat ¼ cup oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5–8 minutes. Add onions, garlic, and remaining ¼ cup oil and cook, stirring, until onions and cauliflower are cooked through, 5–7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
- Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
- Meanwhile, juice 3 lime to yield ½ cup juice. Whisk lime juice, yogurt, and chopped cilantro in a large bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
- Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.Note: Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Curried Cauliflower with Couscous and Chickpeas” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
