Spiced Chickpea, Mango Chutney and Cauliflower Curry Paninis
 
Prep time
Cook time
Total time
 
These take a bit of time but the end result is divine and perfect for impressing!! Double the batch and eat it all week. You can make this in stages.
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Adapted From: Coscarelli, Chloe. "Chloe's Award-Winning Mango Masala Panini". Chloe's Kitchen.
Serves: 4
Ingredients
  • For the Tamarind Mango Chutney:
  • 2 cups diced mango fresh or frozen
  • 4 tbsp brown sugar
  • 2 tsp tamarind paste
  • 4 tbsp water
  • For the Roasted Cauliflower Curry:
  • ½ head cauliflower cut into florets
  • 4 tbsp olive oil, divided
  • salt and pepper
  • 1 small russet potato peeled and diced
  • ½ onion, finely chopped
  • 1½ tsp curry powder
  • ¼ tsp ground ginger
  • ⅛ tsp turmeric
  • 1½ tbsp brown or black mustard seeds
  • 1 tbsp lemon juice
  • ¼ cup frozen peas
  • For the Spiced Chickpea Masala:
  • 2 tbsp olive oil
  • 1 onion, chopped
  • salt
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 large pinch cayenne
  • 1 15 oz can (or 1.5 cups cooked) chickpeas rinsed and dried
  • 2 tomatoes finely chopped
  • ½ cup water
  • black pepper
  • ¼ cup chopped fresh cilantro
  • 1 tbsp brown sugar or maple syrup
  • 2 tsp lemon juice
Instructions
  1. This recipe actually consists of three separate recipes that can be (and should be) made in advance.
  2. For the Tamarind Mango Chutney:
  3. Combine the mango, brown sugar, tamarind and water in a saucepan and cook over medium low for about 10 minutes.
  4. Pulse a few times in a food processor leaving it slightly chunky.
  5. Refrigerate.
  6. For the Roasted Cauliflower Curry:
  7. Toss the chopped cauliflower with oil and generously season with salt and pepper. Transfer to a roasting pan and roast for 30 minutes at 400 degrees F (200 C) until tender.
  8. Remove and pulse in food processor until finely chopped. Set aside.
  9. Boil potatoes and cook until fork tender. Drain and set aside.
  10. In a medium skillet heat remaining oil over medium heat and saute onion and ½ tsp salt until soft and lightly browned.
  11. Add curry, ginger, turmeric, and mustard seeds and cook another minute.
  12. Transfer onion mix, pulsed cauliflower mix and potatoes to a large bowl and mash together.
  13. Add peas and stir.
  14. Adjust seasonings to taste.
  15. Refrigerate.
  16. For the Spicy Chickpea Masala:
  17. In a large skillet, heat oil and saute onions over medium high heat.
  18. Season with salt and cook until soft and lightly browned.
  19. Add garlic, ginger, turmeric, cumin, cinnamon, cloves and cayenne and cook for another minute.
  20. Add chickpeas, tomatoes and water and season with salt and pepper.
  21. Reduce heat and simmer for about 10 minutes.
  22. Mix in cilantro, brown sugar and lemon juice and adjust seasonings if you'd like. Pulse in a food processor leaving mix slightly chunky.
  23. To assemble:
  24. Spread tamarind mango chutney on each bread slice and layer spiced chickpea masala, cauliflower curry and spinach on one side.
  25. Brush the outside of the panini with oil and cook carefully in a panini press or grill pan on medium for about 2-3 minutes per side.
  26. Slice and serve!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/10/06/spiced-chickpea-mango-chutney-and-cauliflower-curry-paninis/