Description
Adapted from River Cottage Veg
Ingredients
Scale
- 1 medium-large cauliflower
- Kosher salt
- 2 tablespoons Rice Bran Oil
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon freshly grated ginger
- 1 pinch red pepper flakes
- 3 teaspoons curry powder
- 1 (15 ounce) can organic diced tomatoes with juice
- 1 (15 ounce) can organize chickpeas, drained and rinsed
- 2 teaspoons garam masala
- A good handful of cilantro, chopped
- Kosher salt and freshly ground black pepper
Instructions
- Cut the cauliflower into medium florets. In a large sauce pan, add cauliflower florets, cover with water, add some salt, and bring to a rolling boil. Once the cauliflower comes to a rolling boil, remove from heat and drain. Set aside.
- In a large sauce pan, heat the oil over medium heat. Add the onions, garlic, and ginger and sauté for approximately 8 minutes until soft. Stir often to avoid browning.
- Add the chile pepper flakes, curry powder, and salt and pepper. Cook for an additional 3 to 5 minutes.
- Add the tomatoes with their juice and the chickpeas. Stir well, then add the cauliflower. Pour in 3/4 cup of cold water and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender ( a fork easily enters cauliflower).
- Remove from heat and stir in the gram masala and half of the chopped cilantro, then check the seasoning. Serve scatted with the remaining cilantro and accompanied by brown rice or naan.
Notes
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