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Cauliflower Chickpea Curry

Cauliflower Chickpea Curry
  • Category

    Side Dish

  • Cusine

    Indian

Ingredients

Salt

Water

Pepper

Sour cream

Onion

Chopped cilantro

Bay leaf

Cilantro

Curry powder

Juice

Cream

Plain yogurt

Ginger

Tomatoes

Whole

Onions

Directions

Heat the oil in a thick-bottomed pot on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant. Add the sliced onion, toss with the curried oil. Let cook until softened about 6 to 8 minutes.

Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can. Add the cauliflower florets, the salt, pepper, bay leaf, and water.

Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.

Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it .