Curried Cauliflower with Chickpeas and Tomatoes

Makes 4 servings

Elisabeth

With rice and something green on the side, this makes a good vegetarian main course.

ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 tablespoons curry powder
1-inch piece fresh ginger, peeled and chopped
2 tomatoes, chopped
1 head cauliflower, stem removed and chopped into florets
3 cups canned chickpeas
2 tablespoons tomato paste
Kosher salt
Fresh cilantro, chopped

directions

1
1. In a large pot, heat the olive oil until it shimmers. Add the onion, curry powder, and ginger. Cook until onion is softened.
2
2. Add the tomatoes; cook for 6 minutes more.
3
3. Add the cauliflower, chickpeas, tomato paste, and 1 cup of water. Cover pot; cook 15 minutes. Remove lid; cook until liquid thickens. Stir until everything is coated. Season with salt and sprinkle with cilantro.

notes

I often add substantially more tomatoes -- you can use a whole can, substituting the water in the recipe for the tomato juices. I boost the spice content with additional cumin, coriander, tumeric, and garam masala.

Source: Elisabeth