Cauliflower and Chickpea curry
Recipe (4 servings) ingredients:
- 2 garlic cloves minced
- 2 tbs Indian curry powder
- 1 can chopped tomatoes (400g)
- 1 can chickpeas (240g)
- florets of 1/2 cauliflower
- 1 onion finely chopped
- 1 red bell pepper finely chopped
- 3cm fresh minced ginger
- 1 tbs olive oil
- 1/2 tsp sugar
- parsley leaves (for garnish)
- salt, pepper
- 2 tbs Greek yogurt (optional)
In a large cooking pot, heat the olive oil over medium heat. Add the finely chopped onion and the red bell pepper and cook until they are soft and light brown, for about 4-5 minutes. Add the minced garlic and ginger and cook for about a minute. Add the Indian curry and cook for another minute, stirring constantly. Add the canned tomatoes, the sugar and a cup of water. Place the cauliflower florets and let them cook with the cooking pot covered. This will take about 30 minutes, until the florets become soft. Stir occasionally to be sure that your sauce does not stick on the bottom of the pot. Once the cauliflower softens, add the chickpeas and cook for about 6-7 minutes, until they are cooked through.
Remove the pot from the heat and if desired, add 2 tbs of Greek yogurt. Season with salt and pepper and add fresh parsley for garnish.
Serve with basmati rice and Greek pita for dipping !!
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