Cauliflower And Chickpea Curry Recipe

INGREDIENTS:

•  1 Tbsp canola oil 
• 1/2 tsp cumin seeds 
• 2 Tbsp garlic, minced 
• 2 Tbsp ginger, minced 
• 1 large onion, chopped 
• 1 large tomato, diced 
• 1 tsp garam masala 
• 1/4 tsp turmeric 
• 1/2 Tbsp coriander 
• 1/8 tsp ghost pepper masala, or red chili powder to taste 
• 12 dried curry leaves, crushed 
• 1/2 head cauliflower, cut into florets (about 4 cups) 
• 1/2 C water 
• 1 tsp tamarind concentrate (optional)
• 2 C chickpeas, thawed 
• 1 C coconut milk cilantro

INSTRUCTIONS:

1. In a large skillet, heat the oil (any high heat oil is fine), over medium high heat, until shimmery. 
2.  Add the cumin seeds and stir until they sputter. Then, add the ginger and garlic and fry until fragrant (all of this should take less than a minute). 
3. Add the onion, stirring frequently, until softened then add the tomatoes. Stir and let the tomatoes cook down just a little (just a minute or two). 
4.  Season with some salt. Add the spices and stir and mix them with the onions and tomatoes and cook for a few more seconds until the spices become fragrant. 
5.  Add the cauliflower and water and tamarind paste, if you are using (plain water will work fine the tamarind adds more flavor and a slight sourness or you can use vegetable broth)
6. Cover and allow to steam for up to 10 minutes until the cauliflower is tender (I like mine to be more crisp so I didn't let it steam that long). 
7.  Add the chickpeas and coconut milk and stir until heated through. Taste and adjust seasoning as required (add more salt or chili as needed).
8. Serve over rice garnished with cilantro.Enjoy.

Source: Joybee What's For Dinner

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