Cauliflower Chickpea Curry
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Category
Side Dish
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Cusine
Indian
What do you need?
How to make?
Ingredients
1 tablespoon extra virgin olive oil or vegetable oil
2 teaspoons of yellow curry powder
1 medium yellow onion, cut in half and then sliced across the grain
1-inch piece of ginger root, peeled and grated
1 1/2 cups cooked chickpeas
1 head cauliflower, cored, florets separated
1 15-ounce can of whole, peeled tomatoes
1 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1 bay leaf
1/2 cup water
1/2 cup
2 teaspoons minced fresh mint leaves
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 .