Curried Cauliflower with Chickpeas

Curried Cauliflower with Chickpeas
  • 1 tablespoon butter
  • 1/2 medium yellow onion, thinly sliced
  • 2 cloves garlic, chopped
  • 3 teaspoon curry powder
  • 2 teaspoon garam masala
  • 2 teaspoon cumin
  • 1 teaspoon tumeric
  • 1/2 teaspoon salt
  • 12oz cauliflower, cut into florets
  • 14.5oz can diced tomatoes
  • 1 cup water
  • 15oz can chickpeas (garbanzo beans)
  • 1/4 cup cilantro, chopped - plus more for garnish
  • 2 tablespoons greek yogurt - plus more for garnish

Over medium heat, melt butter in a pot or deep saute pan and add onions. Cook slowly until onions are soft and translucent, about 3-4 minutes. Add garlic along with all the spices (curry powder, garam masala, cumin, tumeric, salt).

Saute for 1 minute, then toss in cauliflower and stir to coat in the spices. Add tomatoes, water, and chickpeas and let simmer until cauliflower is just cooked through, about 6-8 minutes. Turn off heat and fold in cilantro and yogurt. Serve immediately over rice and garnish with a little extra yogurt and cilantro.

Serves 3-4


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