Curried Cauliflower With Chick Peas And Tomatoes

By á-174942

Ingredients

• 1/4 cup Ghee (see recipe)
• 1 yellow onion finely chopped
• 2 tablespoons Curry Powder (see recipe)
• 1 piece fresh ginger - (abt 1") peeled, julienned
• 2 vine-ripened tomatoes chopped
• 1 head cauliflower - (abt 1 lb) cut into florets
• 3 cups canned chickpeas drained, rinsed
• 2 tablespoons tomato paste
• Salt to taste
• Cilantro leaves for garnish

Details

Servings 4

Preparation

Step 1

Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes.

Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes.

Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.

This recipe yields 4 servings.