Cauliflower Chickpea Curry
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 teaspoons yellow curry powder
- 1 medium yellow onion
- 1 (1-inch) piece ginger root
- 1 1/2 cups chickpeas
- 1 head cauliflower
- 1 (15-ounce) can tomatoes
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 leaf bay leaf
- 1/2 cup water
- 1/2 cup cilantro
- 2 teaspoons mint leaves
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Instructions
- Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant.,Add the sliced onion, toss with the curried oil. Let cook until softened, about 6 to 8 minutes.
- Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything.,Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can.,Add the cauliflower florets, salt, pepper, bay leaf, and water.
- Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.
- Remove from heat. Toss with fresh chopped cilantro and minced mint.,Serve with rice or rice pilaf. If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).
Source
Original recipe: View Original