Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

Ingredients

  • 2 Fresno chiles, thinly sliced
  • ¼ cup Champagne vinegar
  • ¼ teaspoon sugar
  • 1½ teaspoons kosher salt, divided, plus more
  • 1 head of cauliflower, cut into small florets
  • ¼ cup olive oil
  • 2 tablespoons vadouvan or curry powder
  • 2 shallots, thinly sliced
  • ¾ cup vegetable oil, divided
  • 1 15.5-ounce can chickpeas, rinsed, patted dry
  • 1 medium onion, chopped
  • 1 1-inch piece ginger, peeled, finely grated
  • 1 garlic clove, finely grated
  • 1 teaspoon grated lemongrass
  • 2 teaspoons tomato paste
  • 1 teaspoon harissa paste
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 tablespoon chopped cilantro stems, plus sprigs for serving
  • Steamed basmati rice (for serving)
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