Curried Cauliflower, Pears, Chickpeas and Peas

This is a new take on an East Indian classic, a hearty side dish to be paired with other bold fl avors. The pears give the other vegetables a perfumed sweetness that stands up well to roasts or makes a savory main course over brown rice.

2 tablespoons mustard oil or canola oil

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1 teaspoon dry mustard

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon dried thyme

1 teaspoon salt

1⁄4 teaspoon saffron threads

1⁄8 teaspoon cayenne pepper

1 head caulifl ower, cut into florets (about 8 cups)

2 ripe pears, peeled, cored, and chopped

1 cup canned chickpeas, drained and rinsed

2 cups vegetable broth

1 cup shelled fresh peas or thawed frozen peas

1 cup plain yogurt (regular, low-fat, or fat-free)

• Heat a large saucepan over medium heat. Swirl in the oil, then add the onion. Cook, stirring often, until translucent, about 3 minutes. Stir in the garlic and ginger; cook for 30 seconds. Stir in the dry mustard, turmeric, cumin, cinnamon, thyme, salt, saffron, and cayenne. Cook, stirring constantly, until aromatic, about 30 seconds.
• Stir in the caulifl ower fl orets. Cook, stirring often, for 1 minute. Then stir in the pears and chickpeas; cook, stirring often, for 1 minute.
• Pour in the broth and bring to a simmer, scraping up any browned bits on the pan’s bottom. Cover, reduce the heat to low, and simmer for 10 minutes.
• Stir in the peas and yogurt until smooth. Simmer, uncovered, stirring often, until the caulifl ower is quite tender, about 5 minutes.

Makes 6 servings