Curried Cauliflower and Chickpeas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have modified the recipe to use easy-to-find ingredients. This is even better the next day. Ingredients:
2 tablespoons olive oil |
1/2 yellow onion, finely chopped |
1 tablespoon indian curry powder |
1 tomato, chopped |
1/2 head cauliflower, cut into florets (about 1/2 pound) |
1 (15 ounce) can chickpeas, drained and rinsed |
salt |
cilantro leaf, for garnish |
Directions:
1. Heat the olive oil in a large skillet or pot over medium heat.
2. Add the onion and curry powder, cook and stir for a few minutes to soften the onion.
3. Add the tomatoes and cook until the tomatoes break down and soften, about 5 minutes.
4. Stir in the cauliflower, chickpeas,and 3/4 cup of water.
5. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes.
6. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick sauce.
7. Season with salt, to taste, and garnish with cilantro before serving.
8. Serve over a bed of rice.
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