Tangy chickpea and cauliflower curry
Prep
15 min
Total
30 min
Serves
4
This gorgeous dish not only looks good, but is good for you and full of flavor!
Advertisement
Ingredients
2 tablespoons
canola oil
1
small, chopped yellow onion
½ teaspoon
salt
2
cloves, chopped garlic
1 tablespoon
fresh, minced ginger
1½ teaspoons
ground coriander
½ teaspoon
turmeric
1 can (5.5 ounces/156 mL)
tomato paste
2 cups
water
4 cups
medium, florets cauliflower, (about 1 small cauliflower)
1 can (19 ounces/540 mL)
drained, rinsed chickpeas
for garnish plain yogurt, (preferably 6%, but at least 2%),
fresh, for garnish cilantro leaves
Instructions
- Heat the canola oil in a large pot over medium h Add the onion and salt and cook, stirring occasionally, 5 minutes or until softened.
- Add garlic and ginger and cook 2 minutes or until everything is lightly Stir in coriander and turmeric and cook 30 seconds.
- Stir in the tomato paste, then gradually add the water. Bring to a boil, then add cauliflower. Stir well, reduce heat, cover and simmer gently 5 minutes or until the cauliflower is just fork-tender. Stir in the chickpeas and cook 1 minute. Serve topped with a big dollop of yogurt and some fresh cilantro.