Chickpea and Cauliflower Curry

By kathleentirpak

Very good over rice and garnished with flaked coconut.

Ingredients

• 2 Tablespoons oil
• 2 cloves crushed garlic
• 1 or 2 seeded sliced green chiles
• 1 " piece of grated ginger
• 1 large chopped onion
• 1 teaspoon tumeric
• 1 teaspoon paprika
• 1 teaspoon coriander
• 2 teaspoons cumin
• 1/4 teaspoon cinnamon
• 1 Tablespoon tomato paste
• 4 cups vegetable stock
• 1 Tablespoon lemon juice
• salt and pepper to taste
• 8 ounces small halved potatoes
• florets of 1 small cauliflower
• 8 ounces cooked chickpeas (garbanzos)
• 2 ounces hot golden curry sauce mix
• ( paste in cubes form )
• 3 Tablespoons yogurt

Preparation

Step 1

Heat oil and fry garlic, green chiles, ginger, and onion, about 5 minutes. Add the spices and fry 1-2 minutes. Add tomato paste, stock, lemon juice, salt and pepper. Bring to a boil, then add potatoes. Cover and cook 5 minutes. Add cauliflower, chickpeas, and curry paste squares. Cover and simmer until potatoes are tender, about 15 minutes. Add yogurt and serve.