cauliflower-chickpea-curry

I made this curry off the top of my head last night and it was so good, I’m sharing the recipe.

1 medium onion chopped
2 heaping tbsp chopped ginger
2 heaping tbsp curry powder (madras or sambar or your choice)
1 tbsp cumin powder (I used fresh ground)
1 large tomato, cubed/chopped
2 carrots, chopped
(optional: 1 red bell pepper, chopped)
3 tbsp olive oil
1 medium head of cauliflower, chopped
2-3 cups cooked chick peas (or 1 – 2 cans)
Salt, green chilis, and/or cayenne pepper to taste

Sauté the onion and ginger in the oil for several minutes, add carrots and other spices including chilis if you’re using them, sauté for a few more minutes. Add tomato, a bit of salt, and cauliflower. Add a little water as necessary to keep mixture from burning. Add chick peas after about 10 mins. Cover and simmer on low heat until cauliflower is tender, stirring occasionally, about 15-20 more minutes. Salt to taste (it shouldn’t need much). Serve with rice, pita, or naan. Serves about six. Enjoy! -Hugh

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